Fine Dining Autumn/Winter

Fine dining menu

Starter

Cured beef, watercress emulsion, pickled onion and parmesan

Venison tar-tar, egg yolk and crispy potatoes

Smoked salmon, pickled cucumber and horseradish yogurt

Cured stone bass, almonds, grapes and sherry vinegar dressing

Textures of artichoke

Pumpkin, feta, pickle mushroom and sage

Main

Braised Ox cheek , mash, glazed carrot, sour dough crumb and jus

Corn fed chicken with butter mash, spinach, baby leeks roast chicken sauces

Roast trout with celeriac, sea herbs with anchovies and chilli dressing

Cod, crushed artichoke, sea beet and hazelnut butter

Celeriac, mushroom ketchup, truffle vinaigrette and parsnip puree

Pithivier, smoked salsify puree and grill endive

Dessert

Chocolate mousse, brownies crumb, caramel sauce and orange

Tiramisu

Vanilla panna cotta with raspberry and chocolate

Bakewell tart with clotted cream

Set caramelised milk custard poach plum with a plum consommé

British cheese section with chutney grapes

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