L20 Restaurant Menu — Bootle

(Gf)

(V) (gf)

(V) (gf)

Soup of the day (v) (gf)

Mackerel satay, cashew nut, pickled radish (n)

Lamb shoulder fritter, brown sauce (gf)

Caramelised onion and goats' cheese tart, beetroot (v) (gfa)

Salmon en croûte, creamed leeks, truffle mashed potato, crispy shallots, parsley velouté (gfa)

Confit duck leg, butter bean cassoulet, cavolo nero (gf)

Chicken supreme, mushroom ketchup, potato fondant, butternut squash, charred leeks, chicken jus (gf)

Confit celeriac, molasses, coriander, raisin chutney, saffron arancini, butter curry sauce (v) (gfa)

Fruit and nut chocolate torte, cumin brittle, raspberry coulis, cashew nut ice cream (v) (gfa) (n)

Apple tart, cinnamon ice cream (v)

Rhubarb, orange, chantilly, custard (v) (gf)

Mini bloomer, focaccia bread with l20 butter (v)

Whipped smoked goats cheese beetroot meringue, pickled candy beetroot, seeded cracker (v)

Smoked salmon mousse, picked crab, crayfish tails, smoked tomato mayonnaise

Slow roast beef, celeriac puree, baby vegetables, crispy shallots, lyonnaise potatoes, jus (gf)

Poached doughnut peach, honey sabayon, summer fruits, flowers (v, gf)

Traditional rye bread topped with confit chicken, tarragon mayonnaise, bacon, apple & pan fried flounder, pickled remoulade, langoustine

Beer bread caramelised butter

Green lipped mussels, mussel veloute, spinach oil, samphire

Norwegian skrei, fermented turnip, pickled mushrooms, toasted hazelnuts

Celery sorbet, pickled cucumber, white chocolate, caviar

Chargrilled claremont farm asparagus, truffle duck egg

Lemon confit trout, samphire, ponzu, charred cucumber

Strawberry and vanilla ice lolly with basil

Smoked haddock fishcakes, pea purée, crispy leek, tartar sauce (gfa)

Pigeon breast, celeriac, crispy kale, pancetta, blackberry jus (gf)

Sautéed mushrooms, crispy egg, aerated artichoke, artichoke crisp, sourdough (v, gfa)