Ffiona's Restaurant Kensington Church Street

October's Harvest Menu

Starters

• King scallops in daily from the Shetland Islands.

  Pan seared with a squeeze of lemon and a hint of garlic, with watercress.

• Or

• Grilled avocado

  with cherry tomatoes, pumpkin seeds and a vegan walnut pesto. (Vegan)

• or

• Ffiona’s fabulous duck pate

  served with quince chutney and sourdough toast.

Mains

• Whole Lemon sole

  landed in Cornwall served with parsley and caper butter, filleted and served with large leaf, garlic spinach.

• Haunch of wild venison

  served on a carrot and parsnip mash with a homemade redcurrant relish and a port wine jus.

• Chicken Kyiv

  “...probably the best in the world...” served on pink peppercorn sauce with hand cut triple fried chips.

For the table you can add at £5.50 per additional side

• Braised red cabbage5,50 £GB

• Spiced, roasted butternut squash5,50 £GB

• Hispi greens with thyme butter5,50 £GB

• Organic herb roasted carrots5,50 £GB

To finish

• Spiced ginger pudding

  served warm with butterscotch sauce and creme fraiche.

• Chocolate cheesecake with honeycomb ice cream

  (vegan)

• Apple and blueberry crumble

  with custard or vanilla ice cream

• Tea or coffee