Winter Menu
Starters
Leek & Potato Velouté with Artichoke Crisps
Ham Hock & Chicken Terrine, Chicken Liver Parfait, Fig & Port Jam
Gin Cured Trout Gravlax with Cucumber, Clementine, Creme fraiche
Twice Baked Cheese Soufflé with Mixed Leaf Salad
Confit Duck Croquette with Beetroot Ketchup and Celeriac Remoulade
Seared Cornish Scallops with Cauliflower and Agro Dolce Dressing
(Supplement Charge)
Main Course
Loch Duart Salmon Fillet, Crushed New Potatoes, Samphire and Brown Shrimp Beurre Noisette
Line Caught Wild Fillet of Sea Bass, Gremolata, Seafood Bouillabaisse, Spinach, Orzo
Roast Cod Loin, Curried Velouté, Saffron Potatoes, Mussels and Cavolo Nero
Suffolk Duck Breast, Dauphinoise Potatoes, Butternut Squash, Braised Red Cabbage, Tender Stem Broccoli, Port Jus
Corn Fed Chicken Supreme with Confit Leg Rosti, Celeriac Pureé, Fricassee of Pancetta, Peas and Wild Mushrooms, Chicken Jus
Pancetta Wrapped Pork Fillet, Slow Cooked Belly, Sweet Potato Pureé, Mash, Spiced Lentils, Pak Choi, Pork Jus
Herb Crusted Loin of Lamb, Hasselback Potatoes, Shallot Pureé, Chard, Heritage Carrots
Rare Roasted Fillet of Beef, Smoked Potato Pureé, Bourguignonne Sauce, Greens, (Supplement Charge)
Dessert
Tarte au Citron with Raspberry Gel and Chantilly Cream
Sticky Toffee Pudding with Toffee Sauce and Vanilla Ice Cream
Warm Pear Frangipane Tart, Blackberries, Hazelnut Ice Cream
Chocolate Fondant with Blood Orange Gel and Sea Salt Caramel Ice Cream
Muscovado Sponge with White Chocolate Mousse and Espresso Ice Cream
Trio of Desserts
(Supplement Charge)
Example: Chocolate Fondant, Pear Frangipane Tart and Rhubarb & Vanilla Panna Cotta