Sample Menus
Starters:
Braised pork cheek terrine, chanterelles, baby carrots, Chinese cabbage, pear & apple chutney
Foie gras, ham hock ballantine, wild mushroom pickle
Pea and ham soup
Seared scallops, black pudding, mash, spinach
Main Course:
Panfried turbot fillet, truffle oil mash, oxtail, puy lentil & spring onion cassoulet
Veal cutlet, shallot, wild mushroom, parmesan tart, savoy cabbage
Roasted Quail's breast, pan fried foie gras, curly kale, potato rosti, smoked banana
Noisette of lamb filled with apricots, shank faggot, swede, carrot & parsnip puree, boulangere potato
Mille feuille of avocado, chestnut, wild mushroom, garlic
Desserts:
Dark chocolate & lavender tart, whiskey syrup, raspberry
Coconut panacotta, tropical fruit salsa
Chocolate and Goats Cheese
Peanut Butter and Coconut
Apple, port and stilton
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