Chef Alex Penhaligon has lined up a luscious list of new main courses for our discerning diners this autumn.
In keeping with Aalto’s theme of presenting classic dishes with a modern twist, we’ve got a strong collection, including some old favourites presented in new and exciting ways.
We’ve got a new take on classic bangers and mash: using rich venison sausages from Yorkshire and serving them with braised spring onions on a creamy bed of celeriac mash.
Our Lake District beef rib eye steak served with red wine sauce, horseradish with a real bite, and proper chips, has won such a place in Aalto diners’ hearts that it will remain on our menu throughout the autumn season.
Fish lovers have a netful of choice, including Cornish monkfish with celeriac, onions and tomato, Abbot’s ale battered cod which comes with a vibrant green marrowfat pea mayonnaise and chips (of course), and this sea trout.
Paired up with Jerusalem artichoke and gem lettuce, it proved a favourite with our tasting panel for its prettiness and gentle, warming flavours.
Alex’s popular pies are represented by a chicken, ham hock and leek pie, neatly nestling in its own serving dish and accompanied by your choice of seasonal side dishes – braised red cabbage (not quite Christmas!) or creamed spinach maybe.
Not just for vegetarians, our butternut squash risotto is served with juicy pine nuts and sorrel – a colourful feast.
There are more of course but we’d like to keep a few surprises.
Pudding? You know you want to. Look out for our next blog!