New Menu at the Wick

The Wick at Both Ends's menu launches today – and it looks a-mazing.

Here’s a taster:

Mushroom gallette. A mix of wild and button mushrooms cooked in wine, garlic, parsley and tarragon and served in a puff pastry case

Baked polenta with stir fried broccoli, fennel and spring onion in a light white wine sauce, finished with a handful of fresh coriander 

8oz Sirloin Steak, hung for 21 days and from Yorkshire stock, cut in house and cooked to your liking, served with hand-cut chips, roasted tomato, field mushroom, herb leaf salad and a choice of mushroom or peppercorn sauce

Monkfish dusted with saffron, wrapped in Serrano ham, butter fried and served with new potatoes in a herb and caper butter with spring onion, rocket, samphire and kalamata olives 

Baked ratatouille. Roasted aubergine, courgette and red pepper layered with tomato and basil sauce and topped with goats cheese, served with smashed new potatoes and rocket 

Salad of pan-fried squid, grapefruit, rocket, chilli and cucumber with a herb and caper dressing

Plum, almond and white chocolate tart. A creation by our pastry chef Martin, somewhere between a frangipane and a white chocolate brownie, served with a crème Chantilly 

And fear not… they’re keeping their famous Fish, Chips and minted Peas, as well as all the burgers!
 
Why not go have a taste?!




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