THREE COURSE DINNER MENU (£39.50)

SAMPLE DECEMBER DINNER MENU

 

Kiln roasted salmon

compressed marinated cucumber, flying fish roe

Venison and juniper terrine

red onion marmalade, toasted brioche

Wild mushroom soup

cep crème fraiche, black truffle

***

Roast guinea fowl

Brussel sprouts, pancetta lardons, potato and celeriac dauphinoise, sumac sauce

Oven-baked trout

leeks, parsnip, baby beetroot, marsala and rosemary cream

Butternut squash, goat’s cheese and spinach pithiver

Winter vegetables, tomato jus

***

Vanilla and Cointreau crème brulee

glazed figs, orange shortbread

Dark chocolate and ginger torte

gingerbread crumb, clotted cream ice cream

Christmas pudding

Christmas pudding ice cream, brandy snap

Chef’s favourite cheese

crackers, grapes, celery and quince jelly
(£3 supplement or £7 as an extra course after dessert)

If you have food allergies or intolerances, please speak to our staff about the ingredients in your meal when placing your order

OTHER SAMPLE DINNER MENUS 1

Pulled ham hock and organic chicken terrine

wholegrain mustard and ham béchamel, toasted crostini

Hot smoked mackerel

heritage beetroot tartare, chive crème fraiche, wasabi flying fish roe

Butternut squash velouté

rosemary crème fraiche, crispy shallots

***

Dart’s Farm lamb rump

dauphinoise potatoes, wilted greens, caramelised parsnip purée, crispy kale

Tarragon crusted sea bass

braised fennel, baby leeks, lobster bisque, pomme purée

Basil infused cauliflower steak

ratatouille, giant couscous and basil pesto

***

Sticky toffee pudding

toffee popcorn, hot toffee sauce, banana ice cream

Cinnamon and star anise poached pear

prune, Armagnac and pear purée, pear crisps

Dark chocolate and Cointreau crème brûlée

charred orange, orange shortbread

 

OTHER SAMPLE DINNER MENUS 2

Shredded Thai beef

charred pak choi, coriander, lemongrass, sweet chilli, soy dressing

Hot smoked salmon millefeuille

braised fennel, beetroot purée, burnt leek ash, watercress

Grilled porcini mushrooms

rosemary, tomato water, roasted soy beans, samphire and sesame oil

***

Slow-roasted Dart’s Farm pork

maple pork belly, crispy crackling, leek fondue, pomme purée

Fillet of hake

burnt leek ash, lobster crumb, samphire, crushed peas, rosemary butter sauce

Potato tuiles

parsley root, pickled golden beets, spaghetti squash, opal basil

***

Charred lemon curd tart

raspberries, crushed meringue, berry coulis

Baileys Irish cream cheesecake

homemade honeycomb, dark chocolate sauce, chocolate soil

Chargrilled pineapple

rum and coconut syrup, banana and pineapple sauce, pineapple crisp