SAMPLE SPRING MENU

Starters…

Peppered pears with gorgonzola, pickled walnuts and caramelised endive with a cider dressing 

Tuna carpaccio with blood orange wasabi vinaigrette and pickled micro vegetables

Crab tart with cherry tomato vinaigrette and herb salad

Lamb jelly with seared tenderloin and cucumber salad

Bruleed chicken and duck liver parfait with date chutney and homemade soda bread

Main courses… 

Peppered roe deer medallions with parsnip puree, buttered greens, sweet baby onions and spiced pears

Five spiced Gressingham duck breasts with jasmine rice, bok choi and soya beans with a ginger, star anise and chilli dressing

Rack of new season lamb with butternut squash terrine, glazed carrots with balsamic and thyme potatoes and balsamic aioli

Serrano ham wrapped pork tenderloin with black pudding, mustard pommes puree, wild mushrooms and cider marinated apricots.

Roasted sea bass with wild rice, garlic green beans, chilli tomatoes and a soy mirrin sauce

 Puddings…

Melting chocolate puddings with pistachio praline and Amaretto cream

Pear tatin with Perry cider sorbet and crushed pistachios 

Warm date and almond pudding with cherry brandy sorbet and sherbet

Rhubarb and stem ginger parfait with ruby orange syrup 

Hazelnut crème brulee and blueberry layer cake with blueberry sherbet