I have spent time during the winter months
developing menus that will enhance your culinary experience.
I would like to share just a few of the
dishes that feature on our Lunch and Dinner Menus.
In addition to creating these new dishes we
are introducing something a little bit ‘special’ to take your culinary
experience to a new level……a selection of Salt and Peppers from around the
world.
I have paired these with various dishes and
I am pleasantly surprised at the various flavours they impart.
Dinner Starter - Game meat terrine with sauce
Gribiche and pickled vegetables
Seaweed Salt
This is a coarse unrefined dry salt
which is unbleached and pure. It is hand harvested using traditional methods. The
brand name is Le Paludier and the company is based in Batz sur Mer in Brittany,
France. A pinch of seaweed salt will enrich all your dishes with the added benefit
trace elements.
Lunch Main - Salt and Pepper Calamari
White Pepper
This pepper which comes from
Cameroon, is a perfect match for sea-food and fish dishes as well as white
meat, vegetables or mushrooms.
Crepe Suzette
Lunch Starter - Caramelised Onion and Chevin Tart
Assorted Salts
Me and my team in the kitchen at River Bend Lodge look forward to welcoming you this spring and summer
Kelly Liggett - Head Chef
