Valentine’s Menu

Valentine’s Menu at Bistrot Pierre Torquay

Available from 9th February to 18th February

3 Courses and a glass of Veuve Devienne - £36.95

Entrees:
- Fricassee de Champignons - Button, chestnut and oyster mushrooms on toasted sourdough with fresh tarragon
- Chicken Liver Parfait - With grilled sourdough bread and plum chutney
- Honey Baked Camembert For Two - Whole baked Camembert with sourdough baguette and plum and ginger chutney
- Minted Pea Soup - With crème fraîche and sourdough croute
- Smoked Salmon - Confit of poached and smoked salmon, crème fraîche, tomatoes, pickled red onions, capers and dressed lambs lettuce
- Beetroot Carpaccio - Thinly sliced beetroot, cumin nut crumble, granny smith apples, beetroot & fennel relish and smoked yoghurt

Plats:
- Pork Belly, Toulouse Sausage and Chicken Cassoulet - With haricot beans, herb crust and gremolata
- Mushroom and Squash Risotto - Pearl barley risotto with roasted butternut squash, button, chestnut and oyster mushrooms, spinach, Saint Mont cheese, crispy sage and chestnuts
- Pan-Fried Chicken Breast - With chorizo roasted hassleback potatoes, braised leeks and a wild mushroom fricassee
- Beef Bourguignon - Marinated diced beef slowly braised with red wine, shallots, mushrooms, bacon, pomme purée & honey-roasted carrots
- Beef Medallions - With a wild mushroom & shallot sauce, crispy shallot rings, potato pavé and buttered spinach
- Moroccan Vegetable Tagine - Roasted celeriac and squash with chickpeas, apricots, spiced couscous, harissa & mint dressing, plant based yoghurt and clay baked flat bread
- Sea Bass Fillet - With roasted spiced squash, squash purée, mushrooms a la greque, chestnuts, gremolata and winter greens

Desserts:
- Valentine Sharing Plate - Share a classic crème brûlée, tarte au citron and chocolate brownie with warm chocolate sauce and vanilla ice cream
- Crème Brulee - French classic. Vanilla crème brûlée freshly made by our chefs every day
- Sticky Toffee Pudding - With vanilla ice cream
- Pot au Chocolat - Rich chocolate mousse with a raspberry coulis layer, raspberries and a sablé biscuit
- Panna Cotta - With poached rhubarb and crushed meringue
- Warm Plum and Apple Tart - With plant based vanilla ice cream
- Paris-Brest - A classic French choux pastry with hazelnut praline, spiced apple and raisin compôte, candied hazelnuts and a warm chocolate sauce
£1 supplement