The Abbey Restaurant

A la Carte

 

 

Chicken

Gugelhupf – Navet – Caper Berries

Eleven Pounds

 

Chowder

Fruits de Mer – Pancetta – Saffron

Twelve Pounds

 

Pea

Wild Garlic – Smoked Olive – Boudin Noir

Twelve Pounds

 

Langoustine

Pearl Barley – Asparagus – Burdock

Twelve Pounds

 

 

* * * * *

 

Pork

 Chive – Rhubarb – Spinach
Twenty Four Pounds

 

Monkfish

 Bisque –Lemon – Potato

Twenty Four Pounds

 

Cod

Spätzle – Artichoke – Meunieres

Twenty Four Pounds

 

Salmon

Tatar – Carrot – Razor Clams

Twenty Four Pounds

 

 

* * * * *

 

 

Chocolate

Espuma –Coconut – Pineapple

Nine Pounds Fifty

 

Gooseberry

Elderflower – Mousse

Nine Pounds Fifty

 

Strawberry

Pumpernickel – Yoghurt

Nine Pounds Fifty

 

Cheese

Selection of English or Continental Cheeses

Ten Pound or Twelve Pounds per 3 or 5 Portions

 

Michael Riemenschneider