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Spring MenuENTREESoup du Jour - Soup of the day made using the freshest local and seasonal ingredients
Our charcuterie duo, Peserved duck leg and moorish baby spinach brik pie with pickled water melon rind & quinelles of spiced free range pork shoulder rillettes with Italian mustard fruits
Marinated meredith fetta, balsamic roasted beetroot salad, watercress, crumbed and fried skipton eel, beetroot jus
Hand picked morel & oyster mushroom rissotto, creme fraiche, black truffle oil
Prawn tortellini, pan seared scallops, carrot and sesame puree, verjuice dressing
MAINFish of the day served with a moussaka of grilled Lebanese eggplant, red peppers, haloumi and zucchini, pine nut hoummus and soft herbs
Pan roasted rump of spring lamb, goat cheese mashed potato, truffled baby spinach, sautéed wild mushrooms, red wine jus
Rolled and slow roasted pork loin, braised savoy cabbage and apple, pomme dauphine, grilled morchilla sausage, mustard fruits
Half spatchcock marinated in za atar then roasted, buttered cous cous, herb & almond salad, tarator sauce
Baked terrine of roast red peppers, zucchini, eggplant and haloumi, grilled cheesy polenta, salsa verde
Grilled kyneton black angus eye fillet, pommes anna, anchovy butter, fried onion rings
SIDESSteamed seasonal greens with extra virgin olive oil
Baby potatoes with cafe de paris butter
Onion Rings
Dressed leaves, blue cheese and hazelnut salad, french dressing
The Empyre wishes to advise customers, we are unable to split accounts, thank you.
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