Some help please fellow LCarbers.. this is the menu for the restaurant we're going to on Sunday...I can't work out what I should stick to in the starters? I know the tart's out as is any potatoes. What about Oysters? Anyone know if they're LC?
Main course is more straightforward I guess.
STARTERS
Skate fillet, grilled spicy chorizo, asparagus & crab 7.90
Watercress soup (hot or cold) 5.75
Warm rabbit confit salad, salsify & hazelnuts, sherry vinegar, hazelnut oil 7.85
Fresh asparagus tartlet, wood blewits, poached egg, hollandaise sauce 7.50
Heirloom tomato & Ortiz anchovy salad 6.25
Loch Duart salmon: Beetroot & fennel marinated, hot smoked rillettes, beetroot coleslaw 7.85
Six Carlingford Lough oysters 9.50
MAINS
Grilled silver mullet fillet, bouillabaisse sauce, crab, spinach, olive crushed potatoes 15.75
Butter roast breast of corn fed chicken, hen of the wood mushrooms, summer vegetables & Jersey Royals 15.75
Calves liver, pancetta, grilled San Marzano tomato, mash, green beans 16.75
Rump of organic salt marsh lamb, borlotti & broad beans, salsify, Dauphinoise potato 17.50
Baked hake fillet, dry vermouth sauce, samphire & spinach 15.90
Globe artichoke heart, hen of the wood. Borlotti bean, tomato & salsify stew, caramelised chicory, green beans, Dauphinoise potato 13.75
Dry aged Aberdeen Angus rib eye , Béarnaise sauce & chips 22.50