Spring Restaurant Week 2019 at The Telford Inn

Course One

Creamy Asparagus (Gluten Free)
whipped goat cheese | pancetta

Roasted Carrot Salad (Gluten Free)
puffed quinoa | dates | feta | frisee | orange dressing

Spring Gnocchi
peas | asparagus | crab | butter

Course Two

Crispy Pork Belly
chocolate bbq | pickled spring vegetable | sesame cracker

Grilled Asparagus Salad (Gluten Free)
sunny side up egg | chard | onion | greens | prosciutto

Chicken Liver Mousse (Gluten Free)
smoked strawberry jam | pickled onion | frisee

Course Three

Pan Seared Sea Bass (Gluten Free)
spring succotash | ramp puree

Butcher Cut Steak (Gluten Free)
fried polenta cake | chard onion puree | crispy kale and telford steak sauce

Stuffed Chicken Breast
pretzel stuffing | roasted mushrooms | marsala gravy

Course Four

Strawberry Shortcake
Chocolate Trifle
Whipped Cheese Cake