Winter Menu
Starter
Seared scallop and cauliflower puree with creamy peas and black truffle shaving serve hot presented in a verrine glass
or
Hot pumpkin and Stilton soup serve with croutons, crumble of Stilton cheese and Brussels sprout leaves
or
Smocked chicken breast with a Jerusalem artichoke mousseline puree, roasted radish and wild mushroom sautéed in garlic oil
Seared scallop and cauliflower puree with creamy peas and black truffle shaving serve hot presented in a verrine glass
or
Hot pumpkin and Stilton soup serve with croutons, crumble of Stilton cheese and Brussels sprout leaves
or
Smocked chicken breast with a Jerusalem artichoke mousseline puree, roasted radish and wild mushroom sautéed in garlic oil
Main
Slow cooked tender lamb shank with roasted butternut squash with mange tout served on a creamy mustard potato mash and rosemary jus
or
Filet of cod poached in Bourgogne red wine served with parsnip and Broad beans, roasted beetroot and chantenais carrot
or
Risotto “Winter green” with savoy cabbages and kale, vintage Italian parmesan cheese and streaky bacon
Slow cooked tender lamb shank with roasted butternut squash with mange tout served on a creamy mustard potato mash and rosemary jus
or
Filet of cod poached in Bourgogne red wine served with parsnip and Broad beans, roasted beetroot and chantenais carrot
or
Risotto “Winter green” with savoy cabbages and kale, vintage Italian parmesan cheese and streaky bacon
Dessert
Hot baked chocolate fondant with bourbon ice cream and hot chocolate sauce
or
Fine puff pastry tart of cinnamon roasted figs serve warm with red wine syrup and a fine brandy snap biscuit
or
Christmas fruit Bread and butter Pudding serve hot with a warm bailey cream
Hot baked chocolate fondant with bourbon ice cream and hot chocolate sauce
or
Fine puff pastry tart of cinnamon roasted figs serve warm with red wine syrup and a fine brandy snap biscuit
or
Christmas fruit Bread and butter Pudding serve hot with a warm bailey cream
