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Menu sample

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Starters

 

Duck liver parfait, focaccia crisps, pomegranate & medjool date salsa.

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Edible garden vegetable patch, beer battered chestnut mushrooms.[v]

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Homemade haddock fish cake, Malay spices, spring onion & coriander salad mirim chilli dressing  

 

Goat’s cheese, onion chutney tart basil, rocket salad, aged balsamic reduction

 

Ham hock & apple terrine, piccalilli, baked baguette

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Mains

 

Roast mature sirloin  beef,  creamed horseradish, rich tawny gravy 

 

Spit Roast Shoulder of Lamb, with Rosemary and Lavender.

 

Chicken breast stuffed with prosciutto mousse, Mediterranean vegetable ragout,Parmesan crisp

 

Salmon roasted with ancho & chipotle, wilted pak choi & spinach, white miso

 

Charcoal Grilled Swordfish with Chimichurri sauce.

 

Herb grilled Polenta, butternut & chickpea ragu, Padano shavings 

 

Wild mushroom wellington, black olive soil, Guinness jus. [H] [V]

 

 

Sides 

 

Thyme roasted potatoes

Honey glazed parsnips and heritage carrots

Spiced red cabbage slaw

Celeriac puree

New potato salad, with chives and sour cream

Roasted butternut squash, rocket, goats’ cheese and toasted pine

 

 

 

Dessert

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Dessert Apple and seasonal berry crumble, vanilla cream custard 

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Baileys pannacotta, pistachio and date biscotti

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Classic pavlova, meringue nest, vanilla bean cream,  strawberries & raspberries, fruit purée

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Lemon & ginger posset, fresh raspberries