A la Carte Menu
Compiled using only the finest naturally grown produce, the menus at Corrigan’s are a true reflection of Richard’s passion for wild, flavour-rich and unpretentious cooking.
Produce is sourced from a select committee of hand-picked suppliers, with each ingredient chosen for its raw, unadulterated ability to engage the senses. By applying the fundaments of his Irish heritage, customers are presented with a dining experience equivalent to that which Richard would happily serve in his own home.
With many dishes presented on simple, white tableware, the food is showcased as the star of the show – just as it should be.
Starters
| Rock Oysters |
6/11.70 12/23.40
|
| Oysters & Vietnamese Dressing |
12
|
| Oysters, Caviar & Horseradish |
3/15.00 6/30.00
|
Artichoke Soup, Mushroom Brioche
|
10
|
Presse of Cured Duck Liver, Confit & Roasted Quail
|
15.50 |
| Cornish Crab Cocktail & Melba Toast |
14 |
| Leek, Potato & Sheep's Cheese Torte |
14 |
Octopus Carpaccio, Black Olives and Dried Vine Tomatoes
|
9.75 |
Cornish Red Mullet a la Greque
|
12.50
|
Ravioli of Suckling Pig with Roasted Lobster
|
16
|
Marinated Cheltenham Beetroot, Goats Curd & Pickled Walnuts
|
12
|
Carpaccio of Dry Aged Beef & Warm Onion Tart
|
12 |
Grilled Langoustines & Spiced Chickpea
|
27
|
Spanish Teruel D.O. Ham, Marinated Figs
|
18
|
Fried Duck Egg, Marinated Mushrooms, Acorn Fed Ham
|
15
|
Wild Sea Trout, Juniper, Treacle & Sushi Rice
|
14.50 |
Beef Shin Consomme & Horseradish Dumplings
|
9 |
English Asparagus, Organic Egg Yolk
|
12
|
Fillet of Mackerel & Rhubarb Compote
|
12
|
Rose Veal Tongue, Wild Celery & Truffle
|
16
|
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Fish
Lemon Sole, Langoustine Mousse & Americane Sauce
|
26 |
Pan Roasted Cornish Scallops with Sweetcorn & Foie Gras
|
27.50 |
John Dory, Red Wine & Razor Clam
|
23.50 |
Poached Haddock, Indian Spiced Pilaf Rice
|
24 |
Wild Sea Trout, Sea Greens & Shellfish Hollandaise
|
30
|
Fillet of Hake, Monk's Beard & Oyster Linguine
|
23 |
Steamed Sea Bass & Bouillabaisse
|
36
|
Meat
Braised Pork Cheeks, Mustard, Capers & Carrots
|
22 |
Fillet of Beef, Red Anchovy Butter & Wild Garlic
|
38
|
Elwy Valley Lamb,Broad Beans & Confit Bacon
|
26
|
Tea Roasted Veal, Sweetbreads & Morels
|
26 |
Saddle of Wild Rabbit, Girolles & Asparagus
|
22.75 |
1kg Rib of Beef for Two, Béarnaise Sauce
|
68 |
Reggie Johnson's Duck, Endive & Orange
|
26
|
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| Side Dishes & Salads |
|
Jersey Royals & Mint
|
6.00 |
Sprouting Broccolli
|
4.20 |
| Goose Fat Chips |
4.75 |
| Green / Mix Salad |
6.00 |
Spinach Creamed/Plain
|
4.75 |
Navets, Amontillado Sherry
|
4.20
|
| Creamed Potatoes |
4.20 |
Broad Beans, Peas & Roquette Butter
|
4.20 |
|
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Desserts
Texture of Chocolate Marquise, Salted Caramel & Sorbet (80%)
|
7.50 |
Coconut Pannacotta & Pineapple Sorbet
|
7.50 |
Rice Pudding, Toasted Nuts & Hot Caramel
|
7.50
|
Gariguette, Lavender Shortbread & Pouring Cream
|
7.50 |
Rhubarb Souffle & Ginger Ice Cream
|
7.50 |
Cox Apple Tatin For 2, Calvados Creme Fraiche
|
18 |
British & Irish Artisan Cheeses
|
12 |
| Creme Caramel |
6 |
Nashi Pear, Ginger & Toasted Coconut
|
7.50
|
Thai Mango with Chilli & Lime
|
7.50 |
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