December Menu

Available throughout December

(excluding Christmas Day & New Year's Eve)

2 Courses £28.00
3 Courses £34.00

 

Snacks

Sicilian Nocellara Olives 4, Sweet and spicy rosemary nuts 3
Toasted sour dough, mulled wine butter, orange and pecan butter, cultured cashew and cranberry butter for two 5
Tempura local rock oysters, apple, celery, crème fraiche espuma (Three for 5 or six for 8.5)

 

Chef's Selection of Canapés 10

Coffee roasted beetroot, sweet quince V
Sourdough & dripping, shallot, coriander V
Honey burnt pork belly, pineapple and spring onion salsa
 

Starters

Smoked duck breast, gingerbread, mulled winter fruits
Burnt orange and whiskey cured salmon, blood orange marmalade, fennel cucumber, hazelnut
Toasted sourdough, avocado and chilli mousse, glazed shitake mushrooms, vegan cheese V
Pumpkin velouté, dressed sourdough croute, salt baked pumpkin V
Cured and torched mackerel, kale kimchi, sweet, pickled pear, lemon cashew
Chicken liver parfait, toasted truffle brioche, quince chutney, pickled shallot

 

Mains

Beef bourguignon, truffle pomme puree, baked baby vegetables, red wine and port jus
Norfolk turkey breast, duck fat roast potatoes, sage and apricot stuffing, chestnut and bacon, roasted brussels, honey and rosemary parsnips, carrots, cranberry gel
Salt cod, white onion puree, chicken skin, seasonal greens, caramelised baby onion, chicken jus
Heritage carrots, salt baked, puree, lemon cashew yoghurt, crushed roasted nuts, honey roasted figs
Celeriac pappardelle, roasted and smoked garlic puree, hazelnut, herb oil
Pan fired hake fillet, seaweed beurre blanc, poached rock oyster, charred courgette, Israeli cous cous

 

Sides

Marmite roasted potatoes 6 Maple and rosemary pigs in blankets 7 Seasonal leaves, Caesar 4
Truffle pomme puree 4 Seasonal greens, toasted almonds 4 Roasted winter squash, lemon dressing 4
 

Desserts

Rich chocolate and salted caramel bombe, glazed banana, hazelnut
Christmas pudding, brandy sauce, Chantilly cream
Rum and raisin parfait, confit orange, white chocolate mousse
Chocolate and pear frangipane, poire William ice cream
St Clements cheesecake, sweet cranberry compote
A selection of the finest British & French cheeses, celery, candied walnuts, grapes, house chutney, biscuits & bread £2 Suppl.
 

Opening Times

Wednesday - Saturday
Food served: Lunch 12 - 2.30, Evening 5.30 - 9pm
Bar open: Midday - 11pm
Sunday
Food served: Lunch 12 - 4pm
Bar open: Midday - 7pm

Get In Touch

Main Road, Rettendon

Chelmsford, Essex CM3 8DY
Tel No. 01245 987888

E.enquiries@brasseriebenaix.com

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