Say hello to The Greenbank’s new autumn menus
This week we’ve launched our autumn menus and they’re already proving to be a bit of a hit…
This new offering will mean that you can order what you want, when you want, wherever you want. Served both in the restaurant and bar, food will be available from midday until late. So whether you’re tucking into a Cornish crab salad, spending a lazy lunch grazing over our taster boards, or savouring a sweet sticky pudding – we’ve got something on the menu for you.
Mains include roasted butternut homity pie, beetroot tortellini, and our Water’s Edge fish fry – as well as our new favourite, “Mr Crunch” (our croque monsieur of hand carved ham, cheese mustard veloute, gruyere cheese, fried duck egg and griddled sourdough.)
Dinner will feature dishes such as woodland mushrooms with a field mushroom cappuccino, confit duck terrine with orange gel and pickled beets, and beetroot vodka cured salmon with scallop ceviche.
Expect mains of rib eye steak on the bone with marrow fat butter and home-cut chips, our grilled hake fillet with saffron risotto, and slow cooked belly pork with butter glazed scallops and black pudding bon bons, to name but a few.
And puddings really are the cherry on top. The menu introduces a gin and tonic sorbet, warm polenta and almond plum cake, a clementine ginger cheesecake, and of course our famous chocolate tart with caramelised bananas, sea salt caramel and cappuccino ice cream.
Executive Chef Nick Hodges said: “Autumn is a favourite season for us. Summer still holds on but the colder days bring out the slow cooker. Flavour is always the key word but autumn and winter allow us to cook for longer, use more robust flavours, and use produce that need time to marinade, smoke and cook overnight.
The new menus bring all this to the fore – game, pork crackling, pies, roasted beets and more. Also, keep your eye out for our pub autumn menus next month. Expect to see slow cooked beef brisket, mulled cider, the return of Granny Alice’s fish pie, and our famous tasting pots shifting to winter warmers.
We are sure that guests will enjoy the comfort of the dishes as much as we enjoy cooking them.”