On the menu – New Winter À La Carte
Aviator proudly introduces the new Winter À La Carte Menu and Sunday Lunch Concept, marking an exciting new chapter for the Brasserie.
With the colder weather having settled in, Aviator’s Head Chef Adam Fargin has designed a menu that will comfort and satisfy winter appetites. Thoughtfully crafted and executed to perfection, the new Winter À La Carte menu serves up a selection of light and hearty dishes. Not as traditionally heavy as some winter menus, each course utilises fresh seasonal ingredients to create dishes that are packed full of flavour and texture.
One of Adam?s favourite dishes on the new menu is the poached and roasted Guinea fowl. Served alongside smoked bacon, creamed potato, salsify and baby back choy, this is the perfect warming wintry dish.
Making a debut this Valentine’s Day, is Aviator’s re-imagined Sunday Lunch concept. Presented in our award-winning Brasserie, the new Sunday Lunch experience has been designed around the idea of sharing. Each guest will have the opportunity to pre-order from a selection of locally sourced meats, birds and game before they arrive, which is then delivered to their table on wooden sharing boards.
Accompanying the Sunday Lunch, is an array of seasonal accompaniments including, a variety of fresh seasonal vegetables, roast potatoes and gravy, all served to the table. For starters and desserts, Aviator’s grand buffet awaits, where guests have the opportunity to choose from a selection of dishes. The starters feature an array of fresh salads, homemade breads, cured meats, pickles and dressings, while our dessert station offers a selection of miniature sweet treats and a traditional cheese board. Aviator’s new look Sunday Lunch is an experience best enjoyed with friends, family and loved ones.
View our Winter À La Carte menu in full.
To make a reservation for our new Sunday Lunch concept or to try our Winter a la carte menu email or telephone 01252 555 893.
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