Restaurant Menus:-
Menu |
Starters |
| Lobster Mousse Lobster claw, carrot puree |
| Terrine of Ham Hock and Rabbit set in ham jelly |
| Celeriac Soup shredded oxtail & diced apple |
| Breast of Wood Pigeon liver, mushroom & onion compote |
| Seared fillet of Sea bass crab beignets & caper salsa |
Home Smoked Duck Breast poached garden pear & beetroot salad |
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Main Courses |
| Roast Rack of Holme Farm Venison spiced red cabbage & pumpkin tart |
| Poached Breast of Pheasant tortellini ofwild mushroom & crushed peas |
| Pork Fillet braised pig cheeks & Autumn broth |
| Baked Turbot buttered shrimps & artichokes |
| Autumn Lamb loin, braised shoulder, liver. baby carrots and fine beans |
| Grilled fillet of Plaice seared scallop, fennel & ginger cream |
| We prepare a selection of Dishes for non meat eaters, please ask for today's selection |
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Desserts |
| Green Apple and Verbena Mousse basil sorbet & apple foam |
| Iced Anise Parfait blackberry crumble & natural yoghurt |
| Pistachio and Olive Oil Cake pistachio cream & creme fraiche sorbet |
| Hot Raspberry Souffle raspberry sorbet |
| Chocolate!! mousse, Parfait, sponge & sorbet |
| Fine selection of British Farmhouse Cheeses Estate Chutney, celery and grapes |
6/11/08 |
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