Sample Menu Spring 2008

Starter

Hot smoked salmon fillet with a warm snow pea and orange salad

Seared scallops with celeriac puree and sautéed apple

Seared scallops with broad bean puree and wild garlic dressing

Crab, saffron and gruyere tartlets with baby leaves

Wood pigeon breasts with red onion marmalade and a balsamic and Madeira reduction

Wild mushroom mousseline with a grainy mustard sauce

Cucumber and avocado mousse with cherry tomato salsa

Goat cheese, hazelnut and basil terrine with marinated beetroot

Shellfish ravioli with a prawn and sage butter sauce

Smoked duck breast served on a salad of baby leaves with pickled carrots

Main

Rack of lamb with fondant potato and sun blush tomato and basil sauce

Seared sea bass with pak choi and black bean vinaigrette

Duck leg confit with gingered red cabbage and dauphinoise potatoes

Fillet of pork with black pudding, spinach and a cider apple sauce

Fillet of beef with a warm green bean salad and red wine jus

Boned quail with wild mushroom and bacon stuffing

Free range chicken fillets stuffed with goat’s cheese and sun dried tomatoes with creamed leeks

English Veal Cutlets with deep fried herbs and aioli

Chicken with calvados and poached pears

Fillets of lemon sole with crisp pancetta stuffing and sautéed cucumber

Desserts

Iced hazelnut soufflé with raspberries

Lemon polenta cake with honey baked peaches and mascarpone

Rhubarb with homemade vanilla ice cream, almond thins and rhubarb crisps

Rum caramelised banana with a dark and white chocolate parfait

Elderflower jelly with strawberries

French vanilla creams with passion fruit glaze

Apricot tart with homemade almond ice-cream

Meringues with poached pears and lavender cream