Starters
• Crab Cakes, avocado salsa, lemon & coriander.
• Smooth Foie gras & duck parfait, toasted brioche, onion marmalade.
V Baked individual goats cheese, orange & watercress salad, baby beetroot, garlic croutons, walnuts.
• Warm pink pan fried partridge breast, sweet corn pancakes, spinach, Fouseca jus.
• Crispy Fried pumpkin, sage & mozzarella risotto cakes, grilled aubergine, artichoke heart & roast pumpkin seed.
• Cured sushi salmon, Asian crunch salad, wasabi mayonnaise.
Mains
• Pan Fried Sea Bass Fillet, sautéed garlic shrimp, caramelised fennel, saffron potato, herb puree, lemon hollandaise.
• Grilled chicken breast, oriental prawn dumplings, angel hair noodles, pak choi, coconut & lime leaf broth.
• Pheasant breast roast in bacon, mashed carrot & turnips, sage butter, roast potatoes, honey glazed parsnips, bread sauce.
• Pink carved rump of lamb, capponata, balsamic roast red onions, fondant potato, rosemary jus.
V Crispy gruyere polenta cake, olives & confit garlic, spinach, mascarpone, parmesan dumplings. Rich tomato & basil sauce.
• Roast loin of local old spot pork, savoy cabbage, sultanas & pine nuts, spring onion mash, creamy wild mushroom sauce, crackling.
desserts
• four British cheeses, biscuits, chutney and celery.
Cashel Blue
Clean tangy soft blue, Jersey and Friesian milk, unpasteurised.
Gold Cross Goat
Light and delicate, ash matured one month, unpasteurised.
Stinking Bishop
Pungent, runny single Gloucester washed in perry; pasteurised Friesian.
Montgomery Cheddar
9 month old traditional Somerset cheddar, unpasteurised cow’s milk.
• Apple and Sultana Crumble. Vanilla Ice Cream.
• Profiteroles. Praline cream. Warm Toffee Sauce.
• Tiramisu Cheesecake. Coffee Ice Cream.
• Vanilla Panacotta with Mango Soup. Mango & Orange.
• Dark Chocolate Tart. Chocolate Sorbet. |
