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Main Menu

The Chez Burton food menu has been created by Head Chef Adrian Parker and his team. Designed to delight your eyes as much as your taste buds, everything that comes from his kitchen is a work of art.
To get you started

Nibbles

smoked salmon cornettos
£8

white chocolate, miso, yuzu, caviar

BAKED MINI CAMEMBERT
£10.5

JERUSALEM ARTICHOKE, HAZELNUT, THYME WAFFLE, MUSHROOM DASHI CARAMEL (V)

Pot Roast Focaccia
£7

Chicken Fat Butter Candle

crispy potato skins
£8

truffle brie, bacon, honey (gf)

avocado hummus
£7

wasabi, radish, nori, flatbread (pb)(gf)

Marinated Olives
£4

ROASTED GARLIC, ROSEMARY (PB)(GF)

The Main Event

Small Plates

ox cheek bourguignon
£12.5

mushroom puree, caramelised shallot, bacon crumb, beef jus (gf)

SALT BAKED CARROTS
£9

WHIPPED RICOTTA, CARROT TOP SALSA VERDE, CARROT & SEA BUCKTHORN PUREE, CRISPY CARROT (V)(GF)

beetroot salmon tacos
£8.5

beetroot crackers, avocado, cucumber, wasabi (gfa)

lamb scotch egg
£10

chaat masala, sweet potato, cucumber, lamb curry jus

sesame prawn toast
£10

sweet chilli, xo prawn aioli, spring onion

18 Hour Dauphinoise Chips
£8

TRUFFLE MAYO, PARMESAN (V)(GF)

Sea Bass
£10.5

cucumber, sweet potato, samphire bhaji, makhani butter sauce

Seasonal Greens
£7.5

nori butter, seaweed cracker (GF)

Burrata
£10

SALT BAKED BEETROOT, HAZELNUT PESTO, PICKLED BEETROOT (V)(gfa)

Mushroom Gyozas
£9.5

ROASTED CELERIAC, CAVOLO NERO, CRISPY NOODLES, MUSHROOM OASHI BROTH (PB)

Crispy Chilli Beef
£10

CARROT PUREE, FURIKAKE, PICKLED CARROT, BLACK RICE VINEGAR GLAZE

mac 'n' cheese
£10

truffle brie, 65° confit egg yolk, brown butter crumb (v)

BBQ Hispi Cabbage
£8.5

chicken butter, chicken fat caesar aioli, bacon crumb, pecorino

chicken satay
£10

cucumber gel, peanut crumb, nam pla caramel, satay sauce (gf)

Pork Belly
£10

korean bbq glaze, apple gel, kimchi fritter (gfa)

BBQ Scallops
£15

thai green butter, carrot salad, peanut (gf)

crispy squid
£9

urfa chilli aioli, saffron pickled fennel, za'atar

beef tartare
£10

pico de gallo salsa, tomato consommé, avocado sorbet (gf)

Charcuterie

All sourced from award-winning 'Cobble Lane cured' traditional British breeds from small farms, cured using continental methods

Napoli Salami

SALAMI NAPOLI IS MADE OF A MIXTURE OF FRESH ITALIAN PORK, BLACK PEPPER & SPICES

Mortadella

MORTADELLA IS A SLOW COOKED FINE PORK SALAMI FLAVOURED WITH SALT, PEPPER, MILD SPlCES & HERBS

BRESOLA

BEEF TOPSIDE CURED WITH RED WINE, HERBS, BALSAMIC WHICH GIVES A REFRESHING TANG

Coppa

CURED MARBLED PORK COLLAR MATURED FOR 2-3 MONTHS FOR A RICH TASTE

Speck

ITALIAN SMOKED HAM MADE WITH CURED PORK LEG, WITH BAY AND JUNIPER

Charcuterie Board
£16

SELECTION OF ALL CHARCUTERIE WITH WILD GARLIC FLATBREAD, ANTIPASTI & MELON

The Chez Board
£25

THE WORKS! CHARCUTERIE, CHEESE AND ALL THE ACCOMPANIMENTS

Cheese

All sourced from Toby and Hope who own and run the award-winning Cheese Plate in Buntingford. Working together to bring weird and wonderful cheeses to cheese lovers around the country and beyond.

comte vieux 18+

UNPASTEURISED. cows MILK. comte is a hard cheese with a complex sweetness. production of this cheese is strictly controlled the whole way through from feed for cows to the final grading of the cheese after maturation. only the finest will do when it comes to comte.

Tunworth

PASTEURISED COW'S MILK. TUNWORTH IS OUR OWN, VERY BRITISH CAMEMBERT. A SOFT WHITE RINDED CHEESE, WONDERFULLY REMINISCENT OF ITS FRENCH COUSIN. THE CHEESE HAS A SOFT, THIN AND WRINKLED RIND, A RICH AND EARTHY MUSHROOM FRAGRANCE, AND A LONG LASTING SWEET AND NUTTY FLAVOUR

Cornish Yarg

PASTEURISED COW'S MILK. THE EDIBLE NETTLE COVERING KEEPS THE CHEESE MOIST DURING MATURITY. IT IS A BEAUTIFUL, GREEN/WHITE CHEESE WITH A CREAMY YET CRUMBLY TEXTURE. A CLASSIC BRITISH REGIONAL CHEESE (V)

Smoked Lincolnshire Poacher

UNPASTEURISED COWS MILK. TRADITIONAL LINCOLNSHIRE POACHER CHEESE IS SMOKED AT A LOCAL SMOKEHOUSE OVER UNTREATED OAK CHIPS. THE CHEESE SPENDS 24 HOURS IN THE SMOKEHOUSE WHICH GIVES IT A RICH SMOKEY FLAVOUR THAT COMPLIMENTS THE CHEESE

Mayfield Swiss

PASTEURISED COWS MILK. THIS AWARD WINNING SEMI-HARD CHEESE IS AGED FOR FIVE TO SEVEN MONTHS GIVING IT A CREAMY, SWEET, NUTTY FLOVOUR WITH NATURALLY OCCURRING 'EYES' INFLUENCED BY THE SWISS EMMENTAL

Kingcott Blue

UNPASTEURISED COW'S MILK. THIS DELICIOUS KENTISH CHEESE IS MADE FROM THE MILK OF VIKING RED COWS FROM DENMARK & SWEDEN. THE FLAVOUR IS SWEET AND TANGY, WITH A LOVELY SPRINGY TEXTURE (V)

3 Cheeses
£12.5

SERVED WITH CRACKERS, CELERY, GRAPES AND HOMEMADE CHUTNEY

6 Cheeses
£20

SERVED WITH CRACKERS, CELERY, GRAPES AND HOMEMADE CHUTNEY

A Sweet End

Dessert

chocolate Macaron
£9

salted caramel miso mousse, chocolate soil, pretzel ice cream

Sticky Toffee Pudding
£9.5

bourbon BUTTERSCOTCH, parsnip vanilla ice cream

apple crumb-brûlée
£8.5

apple gel, ginger crumble, poached apple

TUNWORTH CAMEMBERT WAFFLE
£9

sweet chilli, black garlic

Fine Dining Without The Formality

48 The High St, Baldock SG7 6BJ

Contact@ChezBurton.com
01462 896 180

Open 6pm – Late, Wednesdays to Saturdays