* Indicates Our Set Menu 2 Courses 14.50 3 Courses 19.50

1st August 2009

Lunch menu

Hors d'oeuvres Warm marinated olives £4.00; Welsh or Buck rarebit with bacon £4.00; Pistachio nuts £3.50; Chorizo £4.00;

* Indicates our set menu 2 courses £14.50~3 courses £19.50

*Chilled watercress and potato soup £5.50 *Chicken liver parfait with onion jam and brioche £6.50 9 Langoustines with mayonnaise £12.50 Homemade black pudding with watercress, apple and cider reduction £7.00 Tuna Niçoise £6.00/£11.50 Chicken Caesar salad £6.00/£11.50

Seafood platter; dressed crab, 1/2 lobster, crayfish, langoustine, mussels, shrimps and oysters £58.00 (for 2 or 4 as a starter)

*Smoked haddock with mustard sauce, a poached egg, spinach and new potatoes £14.50 Spinach & ricotta tortelloni with sage and almond brown butter and a side salad £13.50 Slow roast shoulder of Tamworth pork with wet polenta and samphire £15.00 Keyston burger with red pepper chutney, cheddar and chips £11.50 Cheese ploughman’s with home-made pork pie and pickles £12.50 Dressed Dorset crab with salad, croutes and new potatoes £11.50 *Grilled onglet steak with green peppercorn & saffron butter, salad and chips £14.00

Mashed potato Homemade chips New potatoes Samphire Green salad Chicory, walnut & blue cheese salad all at £3.50

Crème brulée £5.50 *Knickerbocker glory £6.00 *Eton mess £6.00 Selection of ice cream £6.00 Golden Cross goats’ cheese with biscuits and home-made chutney £6.00

All our meats are served pink unless otherwise stated.

A discretionary 10% service charge will be added to all tables of 6 or more We welcome your feedback via www.thepheasant-keyston.co.uk OUR FOOD

We spend a lot of time trying to find the best seasonal produce we can. Some of our preferred suppliers are listed here: Beef and Mutton Manor Farm, Keyston (as local as you can get!) Seven Wells farms, Oundle Northants. All grass-fed. Aberdeen Angus crossed with either Limousin or Belgian Blue Lamb & Pork Lancaster Farm, Higham Ferrers, Northants. Suffolk-cross sheep and the pigs are Large Whites. Free range Chicken & Duck egg Goosnargh, Preston, Lancashire. Fish Wicker fish ,Wings of St Maws. All their fish is caught on day-boats, either line-caught or with smaller nets – i.e. sustainable. Venison Shot to order in Southwick wood, Northants. Smoked salmon, smoked duck & haddock River Farm Smokery, Bottisham, Cambridge Eggs Bosworth Farm, Titchmarsh Wood sorrel, sea purslane, Laverbread Mountain Foods, Hereford

The season: Summer is here, meaning Jersey royal potatoes, peas and broad beans are in abundance. English asparagus was an early starter this year, but is still good through June and samphire from East Anglia will be with us until late August. Strawberries are excellent as are raspberries and cherries. Sardines, sea trout, mackerel and seabass are all at their best for the next few months.

Some of the terms we are using on current menus that may need a bit of explanation:

Caesar – anchovy, garlic, parmesan & crouton Chorizo – Spanish pork and paprika sausage Devil – sauce made with shallot and cayenne Nicoise salad – southern French salad: Green beans, tomato, egg, potato, olives Onglet – lesser-known cut of steak, popular in France. Does need to be served ‘rare’ Provencal – tomatoes seasoned with thyme, oregano and rosemary Sauce messine – savoury custard made with Dijon mustard Tortelloni – type of pasta Welsh rarebit – posh cheese on toast. Buck is as before with a poached egg

Jay Scrimshaw, Chef Patron Liam Goodwill, Head chef