Poseidon's
Restaurant
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The Triton
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MENU No. 1
This is the first
Poseidon's
Restaurant menu, offering seafood, fish, game and steak based dishes as
well as
vegetarian options. A variety of desserts will also be available, as
well as an
extensive Wine List.
Reservations are now
being accepted
for dining on Friday and Saturday evenings beginning on Saturday 14th
July. A table d'hote menu is available on
Sunday lunchtimes in Poseidon's. From August the a
la carte
menu will
be available on Thursday evenings too. Call 01482 667261 to reserve a
table.
We look forward to
welcoming you to
Poseidon's Restaurant
– East Yorkshire's latest
elegant fine dining destination.
| Appetisers | ||
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Soup
of The Day (V) Served with croutons and a crusty roll Lobster and Crab Bisque Succulent shellfish are simmered with butter, cream, cheese, celery and sherry. Served piping hot with crackers and and garnished with parsley. Dutch Tipalapa & fresh Smoked Salmon Pate Garnished with fresh leaves, a twist of lemon and toasted ciabatta. Alligator Pear & Melon (V) Sweet Chilli & Mango Tiger Prawns A boat of Tiger Prawns, drizzled in a sweet chilli & mango sauce, served with a pelouche of salad and freshly baked granary bread The Poseidon Adventure A warm salad of rocket, charred asparagus & chicken, with a rose of fine parma ham, finished with parmesan, olive oil, and cracked black pepper Chicken Livers Tossed with peppered onions and French fried cabbage and laid on a crouton. Raywell Field Mushrooms (V) Field Mushrooms, pan sautéed with thyme and garlic, topped with grilled Raywell goats cheese and served with a mango & chilli dressing Second
Course
A refreshing portion of Champagne sorbet to clear the palate Sorbet is very low fat (3% or less) suitable for vegetarians or vegans. Emperor Nero invented the sorbet during the first century A.D. when he had runners along the Apian way pass buckets of snow hand over hand from the mountains to his banquet hall where it was then mixed with honey and wine. Main
Courses
Smoked Haddock Florentine Naturally smoked haddock on a bed of baby spinach topped with a poached egg and a home-made Hollandaise sauce Crêpe Fruits de Mer Fluffy pancake filled with a variety of fresh seafoods in a white wine and cream sauce Whole Seabass Brushed with our chefs’ own lemon and lime butter. Pan-fried and served resting on a bed of locally grown stir-fry vegetables Tuna Steak Niçoise Pan-fried Tuna steak, with Niçoise salad under a mustard and honey dressing Indian Ocean caught prime Red Snapper Butter glazed, topped with caramelized poached pear and presented on a bouquet of rocket leaves Grilled Late Spring Lamb’s liver Sautéed with mushrooms, shallots and grilled vine tomatoes. Arranged on a wholemeal rustic crouton, floating on a red wine jus. Pork Fillet Plait Best locally-bred pork fillet, skinned and veined, sliced and plaited, pan-fried in port and red wine jus accompanied by caramelized apples. Marinated Rack of Lamb Four fingered rack of lamb, back scored, presented on a bed of coarse grain mustard mash and drizzled in a honey red wine and rosemary jus. Concorde fillet Larder trimmed British fillet steak, grilled to your specification, topped with gratinated French Roquefort cheese served with a red wine and mushroom girilli Entrecote Steak Lean Prime British sirloin, grilled to your order, brushed with olive oil, served with Chef’s accompaniments of sautéed mushrooms, shallots, vine tomato, and sauteed onions. Breast of Duck Black skillet oven roasted breast of duck, glazed with a reduction of honey and pineapple Haunch of Venison Prime British venison steak, pan roasted with wild juniper berries and red onion then deglazed with red wine and sautéed mushrooms Chicken Angelique A plump chicken breast, butterflied and stuffed with asparagus and gently poached in a delicious white wine and cream sauce Vegetarian
Chef’s Homemade Ravioli
Basil pasta, surrounding wilted baby spinach with ricotta, complimented by a basil & tomato chutney Mediterranean Vegetables Char grilled Mediterranean Vegetables encircled with a light sauce of olive, tomato, shallot & fresh coriander High Hunsley Mushrooms & Asparagus Local flat mushrooms, pan-seared with thyme, rosemary & garlic, topped with chargrilled asparagus & pesto See the SPECIALS board for additional dishes |
The Triton Inn
and Poseidon Restaurant
Owned and operated by Yorkshire Dining
Ltd, P O Box 12, HULL, HU10 7TL
Registered in England No. 5878562 VAT
Registration No: 551 9176 31