ALEXANDER’S GASTRONOMY
at The Townhouse Brighton
A La Carte Menu
2 Courses £23.95
3 Courses £29.95
Available: 7.00pm to 10.00pm
Closed Sunday
Selection of Homemade Breads,
freshly churned butter and olive oils
~~~~~~
Smoked Salmon jelly, cauliflower foam and truffle oil
Veloute of Jerusalem Artichoke, artichoke heart rarebit
Poached Diver Scallops, pied de mouton,
broad beans and a vermouth foam
Tian of Crab and avocado, capsicum and coriander coulis
Crisp belly Pork, langoustines, cauliflower puree, apple
and lime jelly
Ballotine of Salmon, salad of herbs, vanilla mayonaisse
~~~~~~
Sashimi Tuna loin in five spice,
lentil salsa, avocado puree, confit new potatoes, daikon
cress
Local wild Sea Bass, sauteed spinach, parmentier potatoes,
mussel and saffron broth
Best end of Cumbrian Lamb, spiced lamb shoulder suet pudding,
pomme Anna, baby onions in beetroot jus, young leeks
Guinea Fowl stuffed with black cherries,
wild chanterelle and truffle sauce, pomme fondant, sauteed
spinach
Mature fillet of Beef, wild mushroom gratin, roast marrowbone,
celeriac
lasagne, shallot puree, asparagus tips, truffle and mushroom
emulsion
(£3.00 supplement)
Wild Mushroom & Celeriac raviolo young leeks, black
truffle dressing
Asparagus & Red Pimiento open ravioli, aubergine caviar,
basil sabayon
~~~~~~
Valhrona dark Chocolate Tart, raspberry shake,
mini doughnuts,white chocolate truffles
Strawberry pink lady and aged balsamic tar te tatin,
spearmint ice cream
Hot Chocolate Souffle
Wild Blueberry & Vanilla bean creme brulee, sesame tuille
Poached Pear, saboyan infused with pear brandy,
chilled watermelon and lime soup
Pre Theatre Dinner Menu
3 Courses £19.95
Available: 5.30pm to 7.00pm
Closed Sunday
Selection of homemade breads, freshly churned
butter and olive oils on arrival
~~~~~~
To Start
Cappucino of wild mushrooms
Smoked wild Scottish salmon, potato blini, chive crème
fraiche, endive salad
Foie gras terrine marbled with puy lentils, black cherry
jus
Seared baby squid, tomato and padron pepper bruscetta,
hot chorizo, coriander pesto
~~~~~~
Main Course
Crisp supreme of salmon, white crab and langoustine
cake, minted pea puree, lemon and basil foam
Braised pork belly, truffled pomme puree, warm
beetroot jelly, sauté spinach, sauce perigueux
Asparagus and red pimento open ravioli, aubergine
caviar, basil sabayon
~~~~~~
Dessert
Valrhona dark chocolate tart, honeycomb ice cream, kirsch
berries
White chocolate tiramisu parfait, pistacio biscotti, cappuccino
cream
Delice glace au tokaji, lavender tuille, mascerated mirabelle
plums
Coffee and Homemade Petit Fours £6.95
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