Starters
Vine ripened Tomato Consommé,
Basil Oil
Slow braised Ham and parsley Terrine, dressed with
Puy Lentil and pea shoot herb salad
Smoked haddock and mussel soup,
gruyee croutons
Pan Fried Scallops on green pea puree,
Crisp Pancetta, mizuna salad
Marinated monkfish tails,
Oyster Mushroom Risotto
Sauté Lambs Kidneys, sweet potato
and apple Rôsti, red wine reduction
Main Courses
Loin of Venison, spiced olives,
sticky red cabbage. loganberry jus
Pork belly, confit garlic, roasted apples,
Shallot Purée, star anise infused jus
Gressingham Duck, fennel purée, roasted salsify,
griottine brandy Jus.
Fillet of Salmon stuffed with prawn meat, sun blushed
tomato pomme puree and shellfish bique reduction.
Tian of roasted mediterranean vegetables,
bitter green tomato salsa, crisp fried leeks.
Desserts
Poached Pear in Spiced Red Wine,
Cinnamon stock syrup
Champagne and honey parfait
Hot Chocolate Fondant, Marinated Cherries
Roasted yorkshire Rhubarb and ginger tart,
vanilla scented custard cream