FEBURARY MENU AT THE CRICKETERS
Small menu, big flavours, always from fresh ingredients made with love & creativity by our incredible
Chefs Jake Wragg & Richard Hart
STARTERS
MISO-GLAZED CELERIAC FONDANTS
spiced squash puree, torched shallots, nasturtium leaves, wild garlic oil gf/ve
8
DUCK LIVER PARFAIT
warmed bread, pickled plum, rocket salad, orange dressing gf
9.5
SMOKED SALMON AND PRAWN TIAN
spiced marie rose, pickled cucumber, winter leaves gf
9
CHICKEN KATSU
pickled vegetables, toasted sesame df
7.5
MAIN COURSE
BUTTERMILK CHICKEN BURGER
cos lettuce, sriracha mayo, slaw, hand cut chips or fries gfa
18
CHARGRILLED SIRLOIN STEAK
chestnut mushrooms, roast vine tomatoes, french beans, hand cut chips or fries. gf/df
32
SEARED SEA BREAM
green pepper lemon velouté, crispy potato cake, salsa verde, lemon balm
19.5
ROASTED ROOT VEGETABLE RISOTTO
carrot and parsnip crisps ve/gf/df
17.5
BRAISED BEEF SHORT RIB RAGU
tomato and porcini sauce, parmesan. dfa
23
DESSERT
We’ll be honest, our desserts are an ever changing affair. Examples you might find on your visit however include – Lemon Posset, Creme Brûlée, Chocolate & Salted Caramel Roulade, Lemon Cheesecake. Then of course there’s our own Ice Cream, described as the smoothest and creamiest some folks have ever tasted.
VE - Vegan / GF - Gluten Free / GFA - Gluten Free Adaptable / DF - Dairy Free
If you have any allergies please notify your server
All our food is prepared fresh in a kitchen where nuts, gluten and other known allergens maybe present. Please note we take caution to prevent cross-contamination, however, any product may contain traces as all menu items are produced in the same kitchen.