LUNCHEON MENUS – WEDNESDAY TO SATURDAY
STARTERS
Ploughman’s confit chicken terrine, goats cheese profiterole, pear & apple purée, pancetta powder, piccalilli gel
Confit duck and goji berry terrine, fig purée, balsamic baby onions & brioche toast
Confit trout and saffron terrine, shaved breakfast radish, cucumber & cream cheese macaroon
Smoked & poached mackerel horseradish yoghurt, grilled asparagus, cucumber pearls
A vegetarian alternative is available on request
MAIN COURSES
Treacle baked belly and roasted fillet of pork with carrot & cumin purée, fondant potato, grilled asparagus spears, cider jus
Pan-fried guinea fowl breast & confit leg croquette, mini sauce boat of jus with rosemary potato terrine, asparagus & gremolata dressed pea salad
Slow cooked truffle lamb shoulder seared lamb rump, potato terrine, wilted spinach & minted red wine jus
Crispy fried stone bass, polenta and saffron quenelle, tomato & caper salsa, squash purée, sautéed radish, sea samphire
Char-grilled aged sirloin Pont-neuf, wilted summer greens, seared cherry vine tomatoes, béarnaise sauce
Dressed Canadian half lobster and Scottish smoked salmon with new potato salad, dressed English garden herbs and homemade coleslaw
A vegetarian alternative is available on request
DESSERTS
Passion fruit and coconut panna cotta, orange zest shortbread, raspberry ripple meringues, mango gel
Chocolate and orange pave, crème analgise, chocolate rubble, pomegranate jewels & freeze dried
raspberry dust
Rhubarb cheesecake, lemon crème, topped with rhubarb & custard macaroon
Strawberry & basil bavarois, chocolate tuille, berry compote & lavender shortbread
CHEESE
Mature cheddar, Somerset brie, Colston Bassett stilton and ash rolled Welch goats cheese served with grapes, homemade fruit chutney and cheese biscuits
LUNCHEON MENUS – SUNDAY
STARTERS
Ploughman’s confit chicken terrine, goats cheese profiterole, pear & apple purée, pancetta powder,
piccalilli gel
Confit duck and goji berry terrine, fig purée, balsamic baby onions & brioche toast
Confit trout and saffron terrine, shaved breakfast radish, cucumber & cream cheese macaroon
Smoked & poached mackerel, horseradish yoghurt, grilled asparagus, cucumber pearls
A vegetarian alternative is available on request
MAIN COURSES
Roast loin of aged Hereford beef, with rosemary roasted carrots, green beans, Yorkshire pudding, roast
potatoes, horseradish cream and red wine gravy
Pan-fried guinea fowl breast & confit leg croquette, with rosemary potato terrine, asparagus & gremolata dressed pea salad and a port jus
Crispy fried stone bass, polenta and saffron quenelle, tomato & caper salsa, squash purée, sautéed
radish, sea samphire
Dressed Canadian half lobster and Scottish smoked salmon with new potato salad, dressed English garden herbs and homemade coleslaw
A vegetarian alternative is available on request
DESSERTS
Passion fruit and coconut panna cotta, orange zest shortbread, raspberry ripple meringues, mango gel
Chocolate and orange pave, crème analgise, chocolate rubble, pomegranate jewels & freeze dried
raspberry dust
Rhubarb cheesecake, lemon crème, topped with rhubarb & custard macaroon
Strawberry & basil bavarois, chocolate tuille, berry compote & lavender shortbread
CHEESE
Mature cheddar, Somerset brie, Colston Bassett stilton and ash rolled Welch goats cheese
served with grapes, homemade fruit chutney and cheese biscuits
