SPRING 2021 MENU - Dine in or Al Fresco at Second Helpings

Dine-in or Al Fresco. Celebrate a special occasion at Second Helpings

Available Now. Advanced Bookings Only

UPDATE – 22nd FEBRUARY, 2021

📣 In accordance with the latest UK Government announcement detailing the roadmap for lifting lockdown restrictions, we are now taking bookings for 29th March onwards for outside dining and for 17th May onwards for inside dining. The “Rule of 6” will apply unless further announcements/changes are made. We will be contacting all those customers who have had to postpone their celebrations, to rearrange new dates. We will be continuing our Takeway Menu indefinitely to ensure you can all still enjoy some tasty treats from Second-Helpings 🚛🍰

DINE AL FRESCO IN A BEAUTIFUL GARDEN OR INSIDE IN A MODERN, SPACIOUS, CONTEMPORARY SETTING

We can provide a safe, private environment and serve your meal either outside in the beautiful garden or in the contemporary, spacious dining room for you and your guests to enjoy. No hustle & bustle, no second-sittings or time constraints, no having to download apps or queue for the cloakrooms! You can discuss and decide on your menu options when you book and you can bring your own alcohol (no corkage applies) which will be kept on ice!

We do our very best to make your occasion one that you and your guests will remember. Our menus change regularly so you can choose from our most popular dishes (see below) or, with our help, create a bespoke seasonal menu of your choice!

>> Download the SPRING 2021 Menu

STARTERS

NEW A beautifully ripe, mixed tomato salad with buffalo mozzarella, avocado and basil leaves with a balsamic reduction & basil oil dressing – served with warm ciabatta to soak up all the juices

NEW Chargrilled Asparagus with a Spanish Romesco Sauce made from roasted hazelnuts, ripe tomatoes, chilli & garlic

NEW Wild Garlic Velouté (when in season) with Pancetta and Fetta crumble – served with warm ciabatta bread

NEW Sharing Platter* – a trio of salads (minimum 2 to share)

Buffalo Mozzarella with Celery, Olives & Pines Nuts
Watermelon, Feta & Pistachio Carpaccio
Mixed Tomato Salad with olives & basil or Charcutier Meat Selection
Served with fresh, warmed Sourdough bread

NEW Cheddar & Parmesan souffles with apple, walnut & pomegranate salad

NEW Pear, Stilton and hazelnut tarts with a rocket salad

Mixed leaves in a French mustard herb dressing with griddled nectarines, soft herb coated goat’s cheese balls and Parma Ham – served with warm ciabatta bread

Caesar Salad with crusty croutons served in a parmesan basket

Goat’s cheesecake (on a flaky pastry, sesame & poppy seed base) with red onion jam served with mixed salad leaves

Roasted Romano Peppers with olive & sundried tomato tapenade, buffalo mozzarella, basil & toasted pine nuts – served with warm ciabatta bread

Citrus Cured Salmon with Avocado Puree and Caviar served with slices of buttered Rye bread*

Lobster, King Prawn, Basil, Mango & Avocado Salad*

MAINS

NEW A 200gm pure Griddled Ribeye Steak Burger with all the bits & relishes for you to add plus homemade coleslaw and Alpine Fries

NEW Southern Fried Chicken breast fillets, marinated in buttermilk, cayenne pepper & mustard covered in panko breadcrumbs combined with crispy pancetta – served with salad leaves and new potatoes

NEW Teriyaki & Coriander Salmon Fillet served with Sticky Rice and a cucumber salad

NEW A meaty Monkfish fillet pan fried and served with a fragrant tomato, ginger and garlic sauce, infused with herbs

NEW Pan fried cod with a creamy chive, tarragon, dill & parsley sauce

NEW Chicken Supreme with roasted thyme & balsamic tomatoes, garlic mash and basil oil

NEW Crispy Salmon & Cod Fishcakes seasoned with herbs & lemon served with pea, mint & crème fraiche sauce – served with a green salad and potatoes or chips

Organic Chicken Supreme with sundried tomato butter, white bean puree, chorizo and mixed peppers

Sri Lankan Monkfish Curry with fluffy basmati rice, poppadum, fresh tomato chutney, coriander chutney, grated mooli (when available) salad & cucumber & mint raita (monkfish can be substituted with chicken)

Tender pink herb coated fillet of Lamb with peas, shelled broad beans & smoked bacon served with a drizzle of mint and crème fraiche

Salmon with ginger & lime on a bed of shredded leeks, tomatoes & carrots cooked en papillote served with a light creamy lemon sauce

Classic French Chateaubriand – tenderloin beef at its best. Roasted until pink, well rested and served with a red wine and tarragon jus