Luscombes - Menú completo

Rounded and dry

Rich fresh

Zippy Zesty

Rounded gentle

Fresh, ripe, soft appealing

Ripe, clean aromatic

Rounded soft

Aromatic and bright with summer fruit

Zesty Clean cut

Marlborough – Bright, fruity classic

Crisp with citrus minerality

Ripe honeyed

Zesty, faintly smoky and razor clean

Ripe pear, apricoty

Well rounded with a hint of sweetness

Intense, fresh zesty

Minty leafy rich

Soft, light fruity

Rounded ripe

Peppery juicy with real depth

Supple juicy claret

Juicy supple

Rounded, balanced and fruity

Spicy, medium bodied

Succulent, dry cedary fruit

Smoky smooth fruit

Lively with extra depth

Red spicy fruits

Lovely silky style

Classically rich

Lush, silky and ripe

Sweet, rich and apricoty

Rich honeyed

with oriental spices, shaved fennel salad

chocolate sauce toasted meringue

with blackberry yoghurt ice-cream

with stem ginger ice-cream

with mandarins chocolate sorbet

with vanilla ice-cream

citrus fruits, earl grey and chocolate sorbet

with stem ginger ice-cream

with toffee sauce and vanilla sauce

vanilla ice-cream

with crab cakes, shaved fennel tapenade

with creamed mash and a selection of vegetables

with devils on horseback, mash and winter cabbage

with Yorkshire pudding

with hisby cabbage mash

with creamed coconut, coriander

with coconut ice-cream

with vanilla poached rhubarb

with brown shrimps, lemon oil, chips and salad

Ripe, rounded spicy

crushed carrots swede red wine sauce

with vanilla ice-cream

with homemade chutney toast

with apples hazelnuts

with chardonnay gruyere sauce, celery walnut salad

with saffron, potato and chives

root vegetables shallot with red wine jus

with cucumber, beetroot and horseradish

with rhubarb and brioche

with mushrooms, quince salad

with lemon balm

Madeira sauce, truffle oil

celeriac slaw with BBQ sauce

with honey mustard dressing, fresh coriander

Bottle half pint

with BBQ cauliflower, apple, pinenuts, sherry vinegar and chips

with parsley sauce

with creamy mash potato, mustard choucroute, quince

with mushrooms, spinach, chips peppercorn sauce

with chicken liver stuffing

with hash brown, sprouting broccoli, shallot puree and Shiraz sauce

with asparagus, tomatoes, Parma ham, gruyere chardonnay sauce (Parma ham optional)

goats curd, pesto balsalmic