<><>()<><>
Cream of Carrot & Coriander Soup
Roulade of Pheasant, Pork & Tarragon
Wrapped in Smoked Bacon Served with Red Onion & Orange Confit
Chew Valley Smoked Salmon with Lemon & Cracked Black Pepper
Grilled Capricorn Goats Cheese on Red Pepper Confit
Drizzled with Balsamic Reduction
<><>()<><>
Pan-fried Fillets of Pollock with Saffron, Dill & Mussel Sauce
Rack of Lamb with Garlic, Redcurrant & Fresh Rosemary
Confit of Duck Leg with Braised Red Cabbage, Port & Star Anis Jus
Seared Breast of Chicken with a Cream Cheese, Garlic,
& Fresh Herb Sauce with Parsnip Crisps
Aubergine, Tomato & Blue Cheese Gratinée
with Creamed Tarragon & Leek Sauce
<><>()<><>
Chocolate St Emilion
Traditional Crème Brulée
with Apple & Rhubarb Preserve & Sablé Biscuit
Ice Raspberry Parfait with Raspberry & Mint Syrup
Selection of fine English & French Cheeses
<><>()<><>
Coffee & Chocolates
All main courses are served with potatoes & a selection of fresh vegetables
<><>()<><>
 Download this menu
|
