QUEEN & WHIPPET MENUS
A different menu each day for an extraordinary weekend
Below are Spring seasonal sample menus from Queen & Whippet for Afternoon Teas, their Friday 3 course menu , their Saturday Chef’s Tasting Dinner Menu and of course Sunday Lunch. Advance reservations required. Queen & Whippet have requested you notify them upon booking if you require a vegetarian meal or have any allergies. Plus, the hotel pop-up bar is open for pre-dinner drinks.
AFTERNOON TEA (£22.50 pp)
Fridays: 18th June & Saturday 19th June (3-5pm)
Finger sandwiches:
Smoked salmon, lemon, labneh
Ham, English mustard, rocket
Cucumber, cream cheese, dill, chive
Roast chicken, tarragon mayonnaise
Egg mayonnaise, shallot, cress
Sweet Treats:
Plain and fruit scone with fruit preserve and clotted cream
Macaron
Lamington
Madeline
Tablet
Strawberry tart
FRIDAY 3 COURSE DINNER MENU (£40 pp)
Friday 18th June (from 7pm)
Starters
Cured Cold Stream trout, fennel, dill, orange, radish & apple
Grilled asparagus, rocket oil, pea and mint hummus, toasted
walnut – vg
Chicken liver parfait, rye and shallot crumb, creamed corn,
plum compote
***
Mains
Hay-brined chicken, potato dauphinois, lovage & onion puree,
tender-stem broccoli, crispy onion
Celeriac, apple, thyme & potato pithivier, kale, nettle oil – vg
Pan-seared hake, new potato, golden beetroot, samphire,
watercress dressing
***
Dessert
Warm banana bread, caramelised banana, creme fraiche- v
Grilled peach, chickpea brittle, coconut cream, black sesame – vg
Bitter dark chocolate delice, honeycomb – v
SATURDAY DINNER
7 COURSE TASTING MENU
(£65 pp / Sitting at 7.30pm)
Saturday 19th June
Chicken crackling, lovage emulsion, fermented corn
***
Sea bass ceviche, watermelon, orange
***
Duck leg bonbon, sweet potato bhaji, celeriac puree, blackberry
***
Heritage tomato, olive oil – vv
***
Beef cheeks, pickled wild mushroom, shaved carrot, tarragon
oil, sticky jus
***
Apple tart tatin, cardamom and coconut – vv
***
Cheese toastie – v
SATURDAY DINNER
7 COURSE VEGAN TASTING MENU
(£60 pp / Sitting at 7.30pm)
Saturday 19th June
Rice cracker, miso aubergine, toasted sesame
***
Cauliflower ceviche, watermelon, seaweed
***
Beetroot bonbon, sweet potato bhaji, celeriac puree,
blackberry
***
Heritage tomato, olive oil
***
Tempeh, pickled wild mushroom, shaved carrot, tarragon oil,
sticky jus
***
Apple tart tatin, cardamom and coconut
***
Cheese toastie
SUNDAY LUNCH (20 pp)
Sunday 20th June (from 12 noon)
EITHER
Slow roast lamb shawarma with nettle salsa verde
OR
Herb & garlic cauliflower steak – vv
Salads
****
Served with (all are included)
New potatoes, rocket, seaweed
Green beans, pickled shallot, walnut
Raw carrot, fennel, red cabbage, courgette, toasted sunflower seeds
Beetroot, pea-shoot, orange
***
Dessert jars
(£5 each)
Lemon posset, berry compote, burnt meringue
Salted chocolate mousse, cocoa nib crumb, soured cream
Apple and blackberry crumble
clotted cream ice cream
Minted exotic fruit
Champagne jelly
***
Cheese
(£3 supplement or £7 as an extra course after dessert)
Chef’s favourite cheese selection
crackers, grapes, celery, Devon chutney