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HRR 2019 – MEMBERS’ MARQUEE MENUS

HRR 2019 – MEMBERS’ MARQUEE MENUS

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

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