Delivery Menu

Main’s Restaurant

High Street, Yoxford IP17 3EU

07881029470

For collection or delivery 02/10/20

White Loaf 2.50

Granary & Fennel 3.00

Rye, Caraway & Black Treacle 3.00

Pain de Campagne 2.50

Rosemary & olive oil focaccia 3.50

Croissant 2.00

Pain au Chocolat 2.50

Gruyere & prosciutto croissant 3.25

Chickpea, spinach & harissa roll 3.00

Pork & bacon roll 2.75

Cardamom buns 3.25

 

3 Course Menu £25.00 per person

serving instruction below

 

purple sprouting broccoli, toasted hazelnuts & pecorino  gf      

or

prosciutto wrapped free range chicken rilette with 5 spice pickled plums df

or

vegetable & herb potage with cinnamon basil pistou vg, df, gf

 

Castelnaudary duck & pork cassoulet with haricot beans  gf, df

or

hake en croute with black olive tapenade & roast fennel 

(can be gf, please specify if so)

or

onion squash stuffed with herbed fennel rice & rocket pesto vg, gf, df

all served with lemon & endive salad

 

pear & almond frangipane tart

or

twice baked chocolate souffle with coffee sauce

or

raspberry & blueberry thyme & peanut oat crumble vg

 

gf – gluten free

df – dairy free

veg – vegetarian

vg – vegan

Please be aware there may be slight changes to the menu if we have difficulty with supplies – we will notify you of this if it affects any allergies

Serving Instructions

Please store in fridge until needed

Sprouting broccoli – can be eaten at room temperature or heat oven to 180 degrees, warm in the oven for 5 mins

Rilette – served from the fridge & with the pickled plums

Potage  – heat to required temperature on the stove or microwave

Cassoulet  – heat the oven to 180 degrees, bake for 15 minutes, added a couple of teaspoons of wine or water if desired

Hake  – Heat oven to 180 degrees and cook for 20 minutes – to be confirmed

Squash – heat the oven to 180 degrees, warm for 10 – 15minutes, then drizzle pesto on top 

Salad – Best eaten from the fridge or at room temperature

Frangipane Tart – to be eaten cold from the fridge or at room temperature

Souffle – heat oven to 180 degrees, run a palate knife around the souffle to turn out, pour over sauce & bake for 10 minutes

Crumble – Warm oven to 180 degrees bake for 8 – 10 minutes until warm… could be served with cream or ice cream

www.mainsrestaurant.co.uk

There is an Order Form page for you to submit your order

Many thanks Nancy & Jason