Stem Sample Spring Menu


Seared foie gras on dulse bread

Pan seared foie gras on homemade sourdough bread with deep fried Irish seaweed


Seared scallops and native lobster with morels and asparagus puree

Diver caught scallops and native blue lobster with fresh morels and asparagus

Main course

Roast turbot fillet with Jersey Royals, spring vegetables and sevruga caviar

Gently roasted fillet of Turbot with steamed Jersey Royal potatoes and baby vegetables topped with sevruga caviar and served with a tarragon dressing


Cardamom and saffron rice pudding brulee with poached rhubarb in champagne jelly

Roasted rhubarb held in a champagne jelly, topped with scented rice pudding and a bitter pinenut caramel. Finished with elderflower tempura
© Stem 2007 - 2020   Tel: 07958 707119   Email: [email protected]   Website: Eyes-Down