Ross Stacey

menus

a selection of my favourite dishes

The below suggestions are merely ideas designed to assist you with your personal menu choice

Starters

Seared scallops with asparagus, lemon and parsley
Poached langoustines, marjoram and new season’s olive oil
Game terrine with crab apple jelly and remoulade
Bagna Cauda – seasonal vegetables with warm anchovy sauce
Mango, papaya, carrot, radish, peanut salad

Pastas/risotto

Spaghetti with clams, garlic, chill, Fiano
Tagliarini with Dorset Crab, herbs and lemon
Pasta sheets with pesto, potato and green beans
Risotto with porcini, chard, spinach and herbs
Pappardelle with ragu

Fish

Fish stew – lobster, clams, red mullet, white beans
Skate wing, marinaded peppers, olives and oregano
Roast turbot tranche, fennel, capers and chard
Goan monkfish curry, whole spice pilaf, raita

Mains

Roast beef rib, crispy potatoes, sauce bearnaise
Slow roast pork shoulder in sage, lemon and milk
Grilled pigeon/pheasent, rosemary pancetta
Vietnamese Pho, chicken, lemongrass, chilli, basil, coriander

Aubergine parmigiana
Caponata Siciliana
Punterelle alla Romana
Braised artichokes

Pastry

Tarte tatin and vanilla ice cream
Blood orange or clementine sorbet
Flourless chocolate cake
Pear/quince and almond tart
Creme brulee

Slide
ROSS STACEY

Chef