Menus
Allegra celebrates exuberant hospitality and inventive, seasonal cooking. Guests can dine either a la carte; a more informal lunch menu; or take a seat at the bar to enjoy the view over a glass of wine.
FESTIVE MENU
75
Including a welcome drink
SNACKS FOR THE TABLE
Allegra’s house bread, salted butter, green sauce
Pistachio choux, liver parfait, preserved kumquat
Oat crackers, caramelised onion, Tunworth cheese custard
Porlock oyster, pickled seaweed mignonette +15 ½ dozen
TO START
Confit chicken wings, parmesan dumplings, wild mushrooms & sorrel
Pumpkin velouté, quince, black garlic & shaved chestnut
Hand-picked crab, barbequed carrot, pickled ginger & lardo
MAINS
Juniper roasted venison loin, swede & blackberry - Braised haunch cottage pie
Brill poached in seaweed butter, charred Winter leaves, pickled celery & fennel
Grilled Hispi cabbage, chanterelles, celeriac & truffle sauce
SIDES
New season potatoes, spring onion & salted butter
Market leaves, soft herbs, shallot & mustard
DESSERTS
Confit quince mille-feuille, ginger stem ice-cream
Soft chocolate, orange, malt & hazelnut
Selection of English cheese & condiments +8 per person
PETIT FOUR
Mince pies & spiked cream
*Sample Menu - Please be aware that menus are subject to change.
We cater for all dietaries, (vegetarian, vegan, pescatarian included). If you have any allergies or intolerances and require assistance in choosing a suitable dish, please let us know. These menus are subject to change due to fresh produce availability. An optional 12.5% service charge will be applied to food and beverage.
CHEFS SELECTION
DECEMBER
Allegra’s house bread & snacks
Mackerel tartare, smoked potato Vichyssoise & watercress
Confit chicken wing, parmesan dumplings, wild mushroom & sorrel
Lightly steamed cod, salsify, Winter leaves & citrus
Juniper roasted venison loin, swede & blackberry - Braised haunch cottage pie
Desserts
Selection of English cheese & condiments +16
68
A LA CARTE
SNACKS
Porlock oyster, pickled seaweed mignonette 3 each | 15 ½ dozen
Allegra’s house bread, salted butter, green sauce 3
Pistachio choux, liver parfait, preserved kumquat 3 each
Oat crackers, caramelised onion, Tunworth cheese custard 7
TO START
Confit chicken wings, parmesan dumplings, wild mushrooms & sorrel 12
Pumpkin velouté, quince, black garlic & shaved chestnut 10
Hand-picked crab, barbequed carrot, pickled ginger & lardo 15
MAINS
Juniper roasted venison loin, swede & blackberry - Braised haunch cottage pie 34
Brill poached in seaweed butter, charred Winter leaves, pickled celery & fennel 30
Grilled Hispi cabbage, chanterelles, celeriac & truffle sauce 19
TO SHARE
Heritage rib eye (800g), roast bone marrow, shallot tarte Tatin & Bordelaise sauce 76
SIDES
New season potatoes, spring onion & salted butter 5
Market leaves, soft herbs, shallot & mustard 5
DESSERTS
Confit quince mille-feuille, ginger stem ice-cream 7
Soft chocolate, orange, malt & hazelnut 7
Selection of English cheese & condiments +8 per person
*Sample Menu - Please be aware that menus are subject to change.
We cater for all dietaries, (vegetarian, vegan, pescatarian included). If you have any allergies or intolerances and require assistance in choosing a suitable dish, please let us know. These menus are subject to change due to fresh produce availability. An optional 12.5% service charge will be applied to food and beverage.
SNACKS
Porlock oyster, pickled seaweed mignonette 3 each | 15 ½ dozen
Allegra’s house bread, salted butter, green sauce 3
Pistachio choux, liver parfait , preserved kumquat 3 each
Grilled lamb skewer, green tomato, aubergine & yoghurt 5 each
Oat crackers , beetroot marmalade, shaved blue cheese 7
RAW & SALADS
Day boat mackerel, kohlrabi, orange & smoked bonito dressing 9
Warm salad of kale & anchovy, whipped ricotta, pecan & mint 11
Roasted carrot & harissa, cultured yoghurt & almond 11
Red prawn crudo, almond ajo blanco, cucumber & plum 12
BRUNCH
Cornish crab, potato latke, picked fennel & sesame 15
Fried gnocchi, butternut squash & salsa verde 12
Truffled Croque madame, baked ham & fried egg 15
Cod brandade, poached egg, pickled onion & potato chips 14
Fried black pudding burger, pickles & fried shallots 12
FOR THE TABLE
Grazed short rib, baked cabbage, pickled walnut & Berkswell 36
Hand-rolled lobster taglierini, pickled fennel & lemongrass 26
Whole roast plaice Grenobloise, brown shrimp & capers 29
SIDES
Fried potatoes, spring onion, whole grain mustard vinaigrette 5
Market leaves, soft herbs, shallot & mustard 5
DESSERT
Celine plum & ginger Mille-Feuille, almond ice cream 8
Soft chocolate, whipped coffee, blueberry & milk 8
Paris-Brest, fig & hazelnut 8
Selection of English cheese & condiments 16
*Sample Menu - Please be aware that menus are subject to change.
If you have any allergies or intolerances and require assistance in choosing a suitable dish, please let us know. These menus are subject to change due to fresh produce availability. An optional 12.5% service charge will be applied to food and beverage.
BAR & TERRACE
Porlock oyster, pickled seaweed mignonette 3 each | 1/2 dozen 15
Pistachio choux, liver parfait, preserved kumquat 3 each
Oat crackers, caramelised onion, Tunworth cheese custard 7
Warm salad of kale & anchovy, whipped ricotta & pecan 11
Fried chicken, roast garlic aioli, mustard fruit 8
Cod brandade croquettes, lemon & miso 7
Fried gnocchi, butternut squash & salsa verde 12
Fried black pudding burger, pickles & fried shallots 12
Grilled lamb skewers, green tomato, aubergine & yoghurt 14
Soft chocolate, whipped coffee, blueberry & milk 8
Selection of English cheese & condiments 16
*Sample Menu - Please be aware that menus are subject to change.
If you have any allergies or intolerances and require assistance in choosing a suitable dish, please let us know. These menus are subject to change due to fresh produce availability. An optional 12.5% service charge will be applied to food and beverage.