À la carte Menu

Using the freshest fish and produce from the Raven’s own Marketplace combines with the finest meat and game supplied by Andrew Francis of Ludlow, Dave and his team create memorable dishes for the Raven’s 2 AA Rosette restaurant.

Providing a customary dining experience, our A la Carte menu changes regularly to reflect seasonality and availability.

 

Served Monday - Saturday

 

6.00pm - 8.30pm

 

2 Courses £29.00 - 3 Courses £39.00

 

FIRST COURSES

SALMON 48°

Salmon 48° - Cucumber jelly - Sorbet - Gel

HAM HOCK AND SPRING PEAS

Ham hock and spring peas - Croquettes - Truffled artichoke - Pea foam

SEARED DIVER SCALLOPS

Orkney scallops - Salt baked carrot purée - Asparagus - Consommé

SHROPSHIRE GOLD

Estate reared beef Tartare - Quails egg - Pomme soufflé - Capers

TART FINE

Caramelised endive and heritage tomato - Fennel - Burnt orange - Smoked aubergine

 

SECOND COURSES

TURBOT

Turbot - Celeriac - Chicken wings - Chicken jus - Sea vegetables

LAMB SADDLE

Lamb - Bon bon shoulder - Heritage carrot - Black kalamata - Broad bean hummus

LOCAL PORK BELLY

Black pudding pressé - Anna Potato - Sprouting - Cauliflower purée

PRAWN RISOTTO WITH FRUITS OF THE SEA

Prawn risotto with fruits of the sea - Shellfish reductions - Fine herbs - Squid coral

TORTELLINI

Hand rolled pea, mint and feta pasta - Roasted shallot soubise - Dehydrated mushrooms - Truffle foam

 

DESSERTS

CHOCOLATE

Chocolate cremeux - Caramel mousse - Hazelnut crumble - Buttermilk sorbet

LEMON

Lemon curd slice - Crispy meringue - Raspberry sorbet

PISTACHIO AND RHUBARB

Pistachio cake - Poached rhubarb - Rhubarb granita - White chocolate

VANILLA

Vanilla and gin panna cotta - Marshmallow - Marshmallow ice cream - Fresh berries

DATE PUDDING

Date and white chocolate pudding - Dulce de leche ice cream - Caramel - Tempered chocolate

CHEESE

Selection of European artisan cheeses from our trolley, served with traditional accompaniments

 

Please note that this is a sample menu from the current month - menus can change daily due to seasonality and availability.

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