DATE / TIME 02/14/2019 19:00
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Date/Time
Date(s) - 14/2/2019
7:00 pm - 11:00 pm

Categories


Menu 

To Start

Roasted tomato and basil soup with artisan bread (v)

Grilled asparagus served with poached duck egg and hollandaise sauce (v)

Deconstructed prawn, crayfish, lobster and smoked salmon cocktail

Chicken and duck parfait with apple and pear chutney and rosemary crostini

Pan fried king scallops served with chorizo and a smoked carrot purée

Carpaccio of Red Poll beef with wild rocket, parmesan and white truffle oil

Intermediate

Palette cleanser of iced raspberries and elderberry sorbet

To Follow

Ballantine of Suffolk corn fed free range chicken wrapped in Parma ham stuffed with tomato and cream cheese; served with duchess potatoes, mangetout, peas and finished with a rich vine cherry tomato jus

Honey glazed pork belly with wholegrain mustard mash, steamed curly kale, red onion jam and pancetta gravy

Pan fried fillet of sea bass with pak choi, mangetout, cherry tomatoes, butternut squash, parmentier potatoes stir fried in soy sauce and sesame dressing

Stuffed pepper with Mediterranean vegetables on a celeriac and potato rosti, with asparagus and rich cherry vine tomato and olive sauce

Duo of lamb: tender lamb rump & slow braised neck of lamb with truffle mash potato, tender steam broccoli and almonds served with a rich mint jus

Smoked chicken Waldorf salad with mixed leaves, apple, celery and walnuts

28 day aged chargrilled 8oz Sirloin steak, served with hand cut chips, field mushroom, vine tomatoes and choice of sauce
Supplement £5.00 pp

To Finish

Baileys strawberries and cream cheesecake served with champagne sorbet

Earl grey panna cotta with candied orange and biscuit tuille

Citrus tart served with blackcurrant sorbet

Trio of sorbets

Assiette of desserts:

Double chocolate brownie with strawberry compote, crème bruleé and profiterole