LUNCHEON MENUS – WEDNESDAY AND FRIDAY
STARTERS
Trio of tomato – Chilled Gazpacho, Thai basil set cherry tomato, sundried tomato & black olive shortbread with tomato & peach tartare, topped with a Bloody Mary macaron (v)
Smoked & poached mackerel, horseradish yoghurt, grilled asparagus, cucumber pearls
MAIN COURSES
Pan-fried guinea fowl breast & confit leg croquette with rosemary potato terrine, asparagus & gremolata dressed pea salad with port jus
Grilled rainbow cauliflower with kale & coconut purée, heritage carrot ribbons, golden beetroot
and quinoa cake (v)
Dressed Canadian half lobster and Scottish smoked salmon with new potato salad, dressed English garden herbs and homemade coleslaw
DESSERTS
Chocolate and orange pave, crème analgise, chocolate rubble, pomegranate jewels & freeze dried raspberry dust
LUNCHEON MENUS – THURSDAY AND SATURDAY
STARTERS
Grilled carpaccio of summer vegetable ribbons, marinated artichokes, heritage tomato crisps, basil & lemon marinated bocconcini, balsamic dressing (v)
Confit trout and saffron terrine, shaved breakfast radish, cucumber & cream cheese macaroon
MAIN COURSES
Slow cooked truffle lamb shoulder – seared lamb rump, potato terrine, wilted spinach & minted red wine jus
Camembert and leek parcel, hay baked fondant potato, tomato & basil velouté, crispy leeks, seared baby plum tomatoes (v)
Dressed Canadian half lobster and Scottish smoked salmon with new potato salad, dressed English garden herbs and homemade coleslaw
DESSERTS
Strawberry & basil bavarois, chocolate tuille, berry compote & lavender shortbread
LUNCHEON MENUS – SUNDAY
STARTERS
Ploughman’s confit chicken terrine, goats cheese profiterole, pear & apple purée, pancetta powder, piccalilli gel
Trio of tomato – Chilled gazpacho, Thai basil set cherry tomato, sundried tomato & black olive shortbread with tomato & peach tartare, topped with a Bloody Mary macaron (v)
MAIN COURSES
Roast loin of aged Hereford beef with rosemary roasted carrots, green beans, Yorkshire pudding, roast potatoes, horseradish cream and red wine gravy
Grilled rainbow cauliflower with kale & coconut purée, heritage carrot ribbons, golden beetroot and quinoa cake (v)
Dressed Canadian half lobster and Scottish smoked salmon with new potato salad, dressed English garden herbs and homemade coleslaw
DESSERTS
Rhubarb cheesecake, lemon crème, topped with rhubarb & custard macaroon
