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Meat
Hot
Goan spiced Chicken Kebab
Cucumber rita
Spiedini
Chicken and oregano
Slow roasted pork belly
Fried Cauliflower and Sage
Porchetta of pork
Rosemary, fennel and garlic.
Olives all’Ascolana
Harissa marinated lamb fillet
Chick pea and chilli salsa
Hereford beef wellington
Duxelle of wild British mushrooms wrapped in puff pastry
Braised rib of beef
Crisp Yorkshire pudding and béarnaise
Ballontine of foie gras
Blueberry Compote
Oyster, chilli and garlic kiev
Baked baby scallops
Pepitas and parsley crust
Fritto Misto di Mari
Panko breaded prawns
Wasabi mayo
Beetroot, lemon and coriander arancini
Harissa mojo
Spring greens and wild mushroom tart
Peppercorn hollandaise
Mascarpone
Lemon and sun blushed tomato arancini, basil oil
Free range chicken
Melon and feta salad, filo, romesco sauce
Goose and chicken liver parfait
Red onion and five spice marmalade
Beef ‘Carpaccio’
On pitta, horseradish cream
Steak sandwich
Sirloin beef, foccacia, red onion jam and mustard seed aioli
Fillet of new season lamb
Mint and lavender compote, rosti potato
Prosciutto san choy bau
Witlof leaves
Asparagus mousseline
Prosciutto, parmesan disc
Slow cooked short rib of beef
Beetroot béarnaise
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Cold
Confit of Turkey
Chesnut and sage relish
Game terrine
Crisp pancetta and spiced piccalilli
Vension Carpaccio
Beetroot and mint granita
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Fish and Seafood
Gravalax
Wholemeal blini and caviar crème fraiche
Smoked mackerel
Spring onion pikelet, soft boiled quails egg
Tuna sashimi
Ketcup manis, wasabi and ginger marinade
Swordfish skewers
Rose harissa mojo
Poached prawn
Bloody mary aioli, baby gem
Lobster ceviche
Pomelo, soused red onion and yuzu mayo
Sardine rotoli
Sweet pimento and chermoula
Nori pink organic salmon
Chive crème fraiche
Carpaccio of Scallops
Banyuls dressing
Vegetarian
Hot
Cep and baby leek tartlet
Hollandaise
Aubergine Involto
Chilli vegetable tapenade
Baby mozzarella and vine tomato galette
Basil dressing
Brie and quince
Walnut roulade
Mushroom and gruyere tart
Tarragon holladanise
Artichoke and potato salad
Roast garlic tuille
Mushroom duxelle
Parmesan disc with asparagus tip
Spring greens and goats cheese tart
Peppercorn hollandaise
Tartlet of seared woodland mushrooms
Truffle carpaccio
Celery barquettes
Stilton and walnuts and lightly poached Red Williams pear
Goats’ cheese and grilled courgette parcels
Fennel seed and lemon zest dressing
Balsamic glazed baby beets crostini
Horseradish and crème fraiche dip
Rosemary shortbreads
Cherry tomatoes, feta, artichoke
Parmesan thyme and olive shortbread
Oven roasted tomatoes, mozzarella and basil
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Cold
Beetroot cured gravalax
Dill pickle and sour dough thins
Spiced caraway twist
Creamed Stilton
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Dessert
Wild strawberry
Buttermilk cones
Caramel cheesecake
Honeycomb crackle
Fudge
Vanilla and lavender
Pavlova
Apricot and almond
Pistachio and strawberry macaroons
Hazelnut Praline
Lemon brulee tarts
Mascarpone cream
Mini Pannacotta
Lavender and white chocolate
Chocolate bon bon
Clementine cream
Dulche de leche
Chocolate sphere
Tiny chocolate fudge cakes
Chocolate ganache
Mini tarts
Apricot and Almond
Honey figs
Mascarpone zabaglione
Turkish delight
Rose and Lemon
Brandy snap
Rose patisserie
Lemon marsh mellow
Apple sherbet
Berry frangipane tart
Crackle dust
Mini Mince pies
Brandy cream
Silver Glitz
Chocolate butterscotch truffles
Cinnamon spiced churros
Orange crystals
Fig and blackcurrant stollen
Brandy cream
Panettone Fudge
Apple sherbet
Treacle Tart
Pistachio crumble
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