News From the Kitchens
SPRING MENU TIME!
Quod, Gee’s and the Old Parsonage all have new spring menus.
Michael Wright at Quod has a new exciting streamlined menu layout and many of the dishes have been changed to include spring like ingredients such as asparagus, peas and broad beans… in addition, he has introduced to some of the dishes, crisp pancetta, lobster, prawns and even mango (ok not very local and seasonal but delicious with lobster anyway)! Our home-grown Rofford lamb is plentiful, so we now have a variety of ways of serving all the cuts which will change almost daily according to the mood. This Poll Dorset breed is packed full of flavour and incredibly tender. Hurry, hurry while stocks last!
Alicia Storey and her relatively new team at the Old Parsonage have created a smaller menu this time so that they are able to offer many more specials which are becoming firm favourites with our growing band of regular customers. For instance, on the menu you will find a lobster and saffron tart starter, the freshest lemon sole from our new supplier from Brixham with white sprouting broccoli and chocolate melt with honeycomb ice cream. Other dishes returning by popular demand include ‘var’ salmon from Severn and Wye and of course Rofford Rack of lamb for two, and plenty of locally supplied asparagus, goose and duck eggs.
The new menu at Gee’s has a distinctly Southern Mediterranean flavour with grilled asparagus with parmesan, artichokes with broad beans and mint, sardines with lemon and olives proving popular as starters. For a main course you could try scallops, tomatoes, capers and thyme, grilled pigeon with fennel and rocket or beetroots with cress and curd. Still have room? Panna cotta with rhubarb or chocolate nemesis are worth a detour.
Unfortunately, wild garlic is almost over, along with the special blood oranges from Spain. Now we await British new season girolles and St George mushrooms. April showers (down pour!) will help these along!