FOR A PISCATORIAL EXTRAVAGANZA WHY NOT COME TO THE LAMB ON A FRIDAY
EVENING & SAMPLE SOME STUNNING FRESH FISH. BELOW IS JUST A SMALL SELECTION
OF DISHES, MANY OF WHICH WILL BE FEATURED EACH WEEK.
SALMON & ASPARGUS TERRINE WITH A GREEN HERB MAYONNAISE
POTTED SHRIMPS & SMOKED SALMON
MARINATED SALMON WITH FRESH LIME JUCE & DILL
WARM SCALLOP, BACON & ENDIVE SALAD WITH A SOY & SESAME DRESSING
CLAM CHOWDER
POTTED SMOKED HADDOCK
WARM CRAB, SPINACH & EMMENTHAL TART
WARM SCALLOP MOUSSE WITH A HERB & BUTTER SAUCE
CORNISH CRAB & AVOACADO SALAD
FRESH SARDINES GRILLED WITH OLIVE OIL, GARLIC & SEA SALT
HOME SMOKED SPRATS
CULLEN SKINK
CIDER SOUSED MACKEREL FILLETS & SALAD
SCRAMBLED EGGS WITH SMOKED SALMON & PRAWNS
MEDITERRANEAN FISH SOUP
MOULES MARINIERE
WHOLE 1LB DOVER SOLE – PAN FRIED OR GRILLED
PAN FRIED FILLETS OF LEMON SOLE WITH A CHIVE & BUTTER SAUCE
FILLETS OF TURBOT POACHED IN CHABLIS & SERVED WITH A CRAB &
SPINACH SABAYON
FILLETS OF BRILL POACHED IN VERMOUTH & SERVED WITH A CREAMY PRAWN
& AVOCADO SAUCE
WARM SEARED TUNA STEAK WITH A SUN DRIED TOMATO & ROASTED RED PEPPER
SALAD
MONKFISH & PRAWN RAGOUT
PAN FRIED HERRINGS IN OATMEAL
ESCALOPE OF SALMON WITH A PRAWN SAUCE
SEAFOOD RISOTTO
SMOKED HADDOCK & PRAWN KEDGEREE
GRILED CORNISH MACKEREL WITH A MUSTARD SAUCE
LOBSTER & SEAFOOD FRICASSE
PAN FRIED WING OF SKATE
FILLET OF PLAICE & CHIPS
WHOLE RED MULLET BAKED & SERVED WITH A SAUCE OF TOMATOES, OLIVES,
ANCHOVIES & GARLIC
SEARED FILLET OF WILD SEA BASS SERVED WITH A SHRIMP & SAFRRON RISOTTO
FILLETS OF JOHN DORY POACHED IN DRY CIDER & SERVED WITH A SUACE
OF MUSSELS, CRAYFISH & SCALLOPS
TAGLIATELLE ALLA PESCE
FISH PIE
LOBSTER SALAD WITH NEW POTATOES & DILL MAYONNAISE
