Spring Menus
Spring Menu 1
A selection of freshly cooked breads served with butter
Starters:
Vodka and Beetroot Cured Salmon with Watercress Salad and a Mustard Dressing
-
Cured Venison with Blackberry, Dandelion and Black Forest Chutney
-
Spring Vegetable Broth with Smoked Cheddar Dumplings
Mains:
Roast Supreme of Corn Fed Chicken served with Celeriac and Parsnip Mash, Spring Greens, Pancetta and Leek Sauce
-
Grilled Fillet of Pollock, Chive and Olive Oil Pomme Puree, Parsley and Lemon Butter Sauce
-
Honey Roasted Root Vegetable Crumble, Oxford Blue and Pear Salad with a Herb Froth
Desserts:
Chocolate Fondant and Amoretti Ice Cream with Chocolate and Coffee Sauce
-
Apple and Cinnamon Crème Bruleé served with Vanilla Biscuits
-
Caramel and Chocolate Cheesecake with Berry Compote
Afters:
Fresh Filter Coffee and a selection of Teas
After dinner mints
Spring Menu 2
A selection of freshly cooked breads served with butter
Starters:
Baked Goats Cheese with a Walnut Crust, served with Balsamic Peaches and Herb Salad
-
Potted Smoked Chicken, Roasted Leek and Rocket Salad with Country Style Bread
-
Seared Scallops with Black Pudding, Bacon and a Lemon Beurre Blanc
Mains:
Tian of Roasted Vegetables, Roasted Tomato Sauce and Balsamic Glaze
-
Rump of English Lamb with Crushed Potatoes and Shallot Jus
-
Grilled Fillet of John Dory with Shellfish and Saffron Risotto
Desserts:
Classic Steamed Pudding with Warm Fruit Compote and homemade Custard
-
Homemade Chocolate Brownies with Fudge Ice Cream and Vanilla Sauce
-
Selection of Local Cheeses
Afters:
Fresh Filter Coffee and a selection of Teas
After dinner mints
Spring Menu 3
A selection of freshly cooked breads served with butter
Starters:
Warm Salad of Parsnips, Bacon and Roasted Shallots with Poached Duck Egg
-
Freshly Cooked Mussels, Steamed in Cider and served with Fresh Bread
-
Leek and Potato Soup with Granary Croutons
Mains:
Wild Mushroom and Tarragon Tagliatelle with Wilted Spinach and Parmesan Crackling
-
Pan Fried Rump Steak with Hand Cut Chips, Béarnaise Sauce and Watercress
-
Grilled Mackerel Fillets with a Bouillabaisse sauce and smoked Paprika Aioli
Desserts:
Homemade Apple Pie served with Cinnamon Ice Cream
-
Butterscotch Tart with a Pecan Cream Chantilly
-
Hazelnut and Chocolate Delice
Afters:
Fresh Filter Coffee and a selection of Teas
After dinner mints
Spring Menu 4
A selection of freshly cooked breads served with butter
Starters:
Citrus Marinated Baby Vegetables with braised Gem Leaves and Beetroot Drizzle
-
Parma Ham with Chicory, Parmesan and a Blood Orange Dressing
-
King Prawn and Dill Open Lasagne with Shellfish Bisque
Mains:
Whole Roasted Trout stuffed with Lemons, Rosemary and Thyme. Served with a warm Potato Salad
-
Roasted Breast of Duck with Confit Leg, Curly Kale, Fondant Potato and Cranberry Jus
-
Sweet Potato and Smoked Applewood Tart with slow roasted Tomatoes and Spinach
Desserts:
Sticky Toffee Pudding with Nut Ice Cream and warm Toffee sauce
-
Cherry and Amaretto Parfait with macerated fresh Cherries
-
Orange and Pear Fool with Caramel Tuille
Afters:
Fresh Filter Coffee and a selection of Teas
After dinner mints