2008 With A Rose On The Table
1. - First Course
Lobster, crayfish & purple potato saladserved with Parmesan shavings and garden herb oil |
Confit duck terrine with roasted garlic and chilliserved on toasted brioche with dressed chard leaves |
Char-grilled asparagus wrapped in aubergine ribbonsserved with a topping of melting Roquefort |
Caramelized scallops rosetteset on a creamy leek tartlet with saffron and tomato vinaigrette |
Smoked chicken, chorizo and roasted French peachserved with rocket & grain mustard dressing |
Baked Somerset Brieserved with orange & redcurrant marmalade and mixed leaves |
2. - Main Course
Tournedo of Scottish beef fillet with pastry lidserved with pan-fried lamb kidneys, baby root vegetables and creamy mash |
Corn-fed chicken supreme wrapped in pancettafilled with spinach & smoked Applewood and |
Roasted rump of English lamb with mint crustserved with rosti potatoes and roasted vine tomatoes |
Pan-fried sea bass fillets with light thyme butter sauceserved on lemon scented vegetables and new potatoes |
Assiete of shellfishlobster, scallops, gambas and crayfish on fresh crab risotto |
Char-grilled vegetable towerserved with pollenta chips and gazpacho dressing |
3. - Dessert
Dessert platter to shareChocolate tart, lemon meringue and quenelle of ice cream in brandy snap basket |
4. - Cheeses
Cheeseboard to shareSelection of farmhouse cheeses with grapes, celery and water biscuits |
4-Course Menu and Live Entertainment £35.00 per person
All items remain subject to daily demand & availability.
Please note that some of our products may contain seeds or nuts and that our fish dishes may contain bones.