Dinners
A sample menuPoached lobster tail and new potato salad with rocket and parmesan
Two tartar of wild salmon and scallops on chicory with a tomato salsa
Poached pear and chicory salad with walnuts, parmesan and walnut dressing (v)
Grilled fresh chorizo sausage with a red pepper salsa and basil cress salad
Duck liver parfait with roast shallot jam and toasted granary sour dough bread
Rocket, mint and watercress salad with crispy pancetta and quails eggs
Wild mushroom risotto with parmesan and truffle (v)
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Confit duck on pomme pure with a pea and broad bean salad
Fillet of Plaice with saute leeks, and a beetroot sauce and fried ginger
Braised shallot and sauté mushroom on a courgette fritter with a cress salad (v)
Fillet of beef with a wild mushroom gratin, sauté potatoes and blanched broccoli
Terrine of roast vegetables with aubergine croutons,
garlic and a tomato pomme puree (v)
Rack lamb, dauphines potatoes, french beans and a rosemary and redcurrant jus
Seared duck breast with fennel, porcini and a balsamic and port reduction
Fillet of salmon with braised bok choy, almonds and a saffron hollandaise
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Montgomery Cheddar, Colestan Basset Stilton, Somerset Brie
Coolea, Cashel blue, Monte Enebro goats
(cheese boards come with grapes, biscuits and quince jelly)
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Tart au citron with lemon marmalade and a mint sorbet
Orange and passion fruit tart with a hazelnut sables
Poached pear with almond caraque and vanilla ice cream
Lemon grass and ginger crème brulée
Chocolate chestnut tart with raspberry puree
Citrus fruit terrine with passion fruit sorbet
