Starters. Salmon tartare with toasted brioche Finely chopped raw Salmon served with horseradish cream and capers

Transcription

1 Starters Salmon tartare with toasted brioche Finely chopped raw Salmon served with horseradish cream and capers Tian of shrimp and crab Served with avocado puree Chilli spiced prawns Fresh prawns in spicy mayonnaise with salad Gravadlax of salmon Cures salmon marinated with dill, olive oil and juniper berries and served with Beetroot Puree and wholegrain mustard dressing Rilletes of Duck and Pork Served with rocket salad and plum chutney Warm Salad of wild mushrooms and watercress Served with honey and mustard dressing Chicken Liver and Foie Gras Parfait Served with Melba Toast and Chutney Chicken and Pork Terrine Served with Red Onion and Port Marmalade Trio of Melon Balls Served with Blackcurrant Sorbet and Crème de Menthe Syrup Caramelised Onion, Potato and Gruyere Tartlet Served with Seasonal leaves and Balsamic Dressing Baked Goats Cheese Served with Figs on walnut bread

2 Soups Chilled Avocado and Cucumber Soup Roasted Butternut Squash with Sautéed Mushrooms French Onion and Gruyere Toast Saffron and Cauliflower Beetroot and Orange Soup Roasted Tomato and Red Pepper Leek and Potato with or without Smoked Haddock Spiced Carrot and Red Lentil Broccoli and Blue Cheese Seafood Chowder Sweet Potato and Red Lentil Pea and Pancetta Soup

3 Mains Herb Crusted Cannon Of Lamb With Honey Glazed Carrots and Rosemary Jus Steamed Chicken Breast stuffed with Mushroom Mousseline On a bed of Spring Onion and Broad Bean Champ with a Creamy white wine and chive sauce Traditional roast sirloin of beef OR rib of beef Served with Madiera Jus and Yorkshire pudding Baked Breast of Chicken stuffed with Herb Mousse Wrapped in Prosciutto on minted chrushed new potatoes, mange tout and a red wine jus Roast Loin of Pork With sautéed greens, apples and chestnut Duchesse potatoes and cider glaze Slow Roasted Belly of Pork Glazed with honey and served with wilted Spinach, Dauphinoise Potatoes and a cider sauce Roast Loin of Venison On Dauphinoise Potatoes with Spiced Red Cabbage and Rich Port Jus Fillet of Beef Wellington Served with Duchesse of Horseradish Mash, Sauteed Green Breans and a Madeira Jus Baked Breast of Chicken Stuffed with Mozzarella and Herbs Wrapped in Parma Ham with Vermouth Cream Sauce, Potato and Puy Lentils and French Beans

4 Fish Fillet of Sea Bass with Pine Nut Crust On Sauteed Lyonnaise Potatoes, Roasted Cherry tomatoes and a red wine vinaigrette Seared Fillet of Salmon Served on Fennel and Watercress Champ with Roasted Vine Tomatoes and sauce vierge Fillet of Halibut Served on a Green Pea Risotto and Tapenade Baked Fillet of Local Salmon Wrapped in Bacon on Julienne of Courgettes with Minted New potatoes and Rosemary Butter Sauce Vegetarian Broccoli and potato bake V With a cheese sauce Horn Pepper V Stuffed with couscous, roasted vegetables and goats cheese Tomato and Mozzarella Risotto V With Parmesan and Cracked Pepper Wafer Linguine with Oyster Mushrooms and Baby Spinach Served with White Wine Veloute

5 Desserts Homemade apple crumble with cinnamon ice cream Chilled Lime Soufflé with Chocolate Brownie Caramelised Orange with Shortbread Fresh fruit salad with fresh cream Baked New York Cheesecake with Berry Compote and Lemon Sorbet Chocolate Pecan Tart with Vanilla Ice Cream and Chocolate Dipped Strawberries Vanilla Panna Cotta with Rhubarb and Ginger Compote Apricot and Almont Tart with Crème Fraiche Mocha Crème Brulée with Langues De Chat Apple Granita with Wine Jelly and Green Apple Sorbet Banana Caramel with mango ice cream Poached Nectarine with Cinnamon Ice Cream (Seasonal) Some of our above menu choices may contain nut products of food substances to which you may be allergic.