Autumn Sample Menu 2019

First Courses
Soup of pumpkin, celery and fennel with herbed cream and breadstick  8.5

Buffalo mozzarella OR burrata OR ricotta with salad of heritage tomatoes, purple basil and green beans OR with comice pear, pomegranate, fresh walnuts and watercress 12.5-14.5

Souffle Suissesse – warm Gruyere soufflé with sage, landcress and Parmesan  11.5

Puntarelle salad with anchovies, lemon, olive oil OR Parmesan, lemon and olive oil  14

Scottish smoked salmon salad with crème fraiche, capers, rye toasts and pea leaves 15.5

Cornish lobster with Vesuvio tomato, avocado, Cornish leaves and mayonnaise 24+

Home made foie gras with onion marmalade, radishes, celery and baguette 18.5

Prosciutto di Parma with comice pear, garden rocket leaves and lemon 17

Yorkshire grouse salad, cippollini, beetroot and pumpkin, trevisse, fresh walnuts 19.5

 

Main Courses
Fillet of Scottish/Cornish fish roasted with datterini tomato, fennel, celery and coco blanc beans; sprouting broccoli
OR with sauce of tarragon and Prosecco, steamed leaf spinach, baked Florence fennel and potato galette 29.5 -32

Breast of corn fed chicken filled and roasted with marjoram,
with wild mushrooms, sweetcorn, rainbow chard and baked onion squash  26.5

Loin of Rhug Estate organic fallow deer with rosemary, raisins and pinenuts;
baked beetroot, steamed cavolo nero and herbed organic spelt  32

Correze veal loin roasted with lemon and sage, with padron peppers; root vegetables, bitter leaf salad and vegetable crisps  34

 

Cheeses

British Isles cheeses with oatmeal biscuits, chutney and celery heart  13.5

 

Desserts …All 8.5 each

 Selection of ice creams and sorbets with biscuits

Plate of comice pear, plums and blackberries

Baked purple figs with honey ice cream and biscotti

Italian-style baked pear with red wine, spices and vanilla ice cream

Spiced apple, raisin and cinnamon strudel with creme fraiche

Rich lemon tart with candied peel and cream

‘Mont Blanc’ – soft meringue with chestnuts and chocolate sauce

Dark chocolate mousse tart with caramelised almonds