Function Selector 2012
Total Page：16
File Type：pdf, Size：1020Kb
Function Selector 2012 Appetisers £5.50 per person Salad of Romaine lettuce, roasted focaccia croutons with shaved parmesan and Caesar dressing (V) Smooth chicken liver pate with a fruit chutney, toasted ciabatta bread and dressed leaves Melon parisienne set in apple jelly with a rich berry compote Filo basket with grilled goats cheese, roasted red onions and watercress pesto £6.50 per person Sweet charantais melon thinly sliced with a chilled ruby orange & ginger marmalade Potted ham terrine garnished with pease pudding and blackberry dressing Terrine of north coast seafood, dressed herb salad and plum tomato compote Salad of grilled artichokes and ripe bell peppers served with Greek feta and tapenade dressing (V) “Blagdon” Nettle cheese tart served with roasted tomato and sweet onion chutney Terrine of roasted vegetables with an aged balsamic drizzle and mixed baby greens Terrine of duck and port wine, mini brioche, cranberry compote Three onion and red pepper tart on a bed of rocket and red chad dressed with basil oil £7.50 per person Salad of grilled artichokes and ripe bell peppers served with Greek feta and tapenade dressing (V) Kiln roasted salmon with pickled cucumber and watercress salad Sautéed woodland mushrooms on a bed of butted spinach with red onions, cream and garlic Nettle cheese & spinach croquettes, cranberry compote Goat’s cheese and beetroot salad with toasted hazelnuts and Balsamic Terrine of venison, juniper dressing and micro herb salad Smoked haddock and spring onion fishcakes, sauce vert and rocket salad Warm tartlet of regional cheeses, olive and bacon salad £8.50 per person Savoury goats cheese cake with asparagus salad crowned with micro greens in a sweet balsamic reduction Mini shepherds pie served with a red wine reduction and Brinkburn cheese topping Marinated duck breast set on Thai cucumber salad Terrine of pheasant and goose liver, toasted brioche and cranberry & apple compote Sliced smoked duck breast set on a pak choi salad the Thai dressing Tartlet of smoked haddock with soft poached egg and glazed with hollandaise Warm duck confit with rosemary mash and whisky cream sauce Crviche of sea bass with cucumber and dill, cray fish dressing £9.50 per person Grilled Fillet of Salmon, served on a Tatin of Courgettes, Chive Butter Sauce Tarte tatin of salmon and monkfish garnished with a scallop ragout Classic smoked salmon with a salsa verdi Trio of salmon, smoked, dill marinated and poached with honey and dill dressed salad Warm crab and seafood tartlet, brandy bisque Oriental fish, Salmon spring roll, kiln smoked sushi and seared sesame tuna Feuilete of baby vegetable and asparagus, Tomato & chive butter sauce Asparagus salad with truffle dressing and parmesan shavings £14.50 per person Pan fried sea scallops and salmon set in a warm pastry tart with baby asparagus and red wine and parsley reduction Trio of seafood, salad of north coast lobster, seared scallop on cauliflower puree and Thai marinated baby halibut Sorbets & Granite’s £3.50 per person Champagne sorbet Lemon sorbet Mango sorbet Blackcurrant sorbet £4.50 per person Pear and rich Beaujolais granite Pink grapefruit jelly set with fresh mint Green apple sorbet Pink grapefruit sorbet Soups £4.50 per person Cream of leek soup thickened with sweet potato puree (V) Northumberland lamb broth with root vegetable and barley (can be vegetarian without lamb) Cumin roasted tomato soup, olive bread croutons (V) Roasted red pepper soup, herb croutons (V) Cream of potato and watercress soup (V) Cream of tomato and basil soup (V) Honey roasted parsnip and apple soup (V) Cream of golden vegetable soup (V) Broccoli and stilton soup (V) Smoked ham and pea broth £5.50 per person Candied sweet potato and over roasted red onion soup (V) Braised Chantenay carrot & coriander soup (V) Cream of mushroom soup scented with rosemary (V) Roasted butternut squash soup with parsley pesto (V) Velouté of chicken soup flavoured with woodland mushrooms and tarragon £6.50 per person Creamy cauliflower and cheddar cheese soup finished with smoked pancetta Wild mushroom consommé, served with cheese straws (V) Mussel and lobster broth with a hint of saffron Main Courses £15.50 per person Honey roasted turkey breast, set on creamy parsnip mash with glazed carrots and port wine reduction Roasted chicken supreme served with sautéed smoked bacon, mushroom & onion compote, red wine sauce Steamed steak of codling garnished with parsley mash potato and tomato & olive fondue Pan fried chicken fillet served with a creamed mead sauce, carling pea fritter, braised Northumberland leeks and local potato and cheese cakes Pot roasted loin of pork with apple and potato compote, pancetta cabbage & sage jus £17.50 per person Grilled trout fillets set on crushed potato and leek hash with shellfish cream Supreme of free range chicken set on roasted onion mash with a light basil cream sauce Oven roasted fillet of salmon set on sun ripened tomato and shallot risotto, tapenade dressing Pan roasted sea bass with crushed new potatoes, fennel pesto and tomato salsa Roast breast of guinea fowl with button mushrooms, baby onions & parmentier potatoes with a tarragon flavoured jus Breaded chicken filled with Swiss ham and asparagus set on Lyonnais potatoes, French beans and sun blushed tomatoes £22.50 per person Braised rib of locally reared beef, set on roasted onion mash with stewed vegetable and brown ale sauce Slow cooked tender lamb rump sliced on to bubble & squeak with a rich rosemary reduction Seared fillet of halibut, crab crushed potatoes, mussel & saffron stew Free range chicken fillet filled with king prawns marinated in lime & ginger, served with gratin potato & baby asparagus and a mild shellfish bisque Baked pork fillet in pancetta set on apple mash, creamed calvados sauce Char grilled locally sourced sirloin steak, lyonnaise potatoes and grain mustard and whisky sauce Roasted saddle of lamb, thyme fondant potatoes roasted Chantenay carrots pan gravy Seared monkfish set on wilted greens, dry vermouth butter sauce £24.50 per person Char grilled medallions of Northumberland beef set on celeriac mash with baby asparagus, vine roasted tomatoes and cracked pepper cream Roasted breast of duck set on braised baby pak choi with thyme infused honey and balsamic pan sauce Prosciutto wrapped monkfish with olive oil mash and a roasted red pepper fondue Roasted fillet of lamb, mini Sheppard’s pie, gratin potatoes & baby root vegetables £28.50 per person Roasted rack of lamb Provencal, served with a Bordelaise sauce, truffle mash and sautéed snow Peas, blistered cherry tomatoes & green beans Roasted fillet of Northumbria beef set on parsnip mash with truffle jus and celeriac crisps Char grilled veal cutlet, fondant potatoes, baby asparagus and morel mushroom cream sauce Vegetarian Dishes £18.50 per person Wild mushroom and shallot risotto dressed with basil oil and parmesan & rocket salad Sun dried tomato and olive filled pasta with a parmesan and rocket cream Steamed leek and mustard seed pudding, glazed with a Brinkburn cheese cream Creamed Italian polenta with grilled asparagus and bell peppers, hash tomatoes Char grilled asparagus set on a wild mushroom fricassee Oyster mushroom and shallot tart with sun-blush tomato dressing Sautéed butternut squash set in light pastry baskets with grilled Leeks, fennel & mixed vegetables with a sun blushed tomato basil sauce Eggplant roulade with spinach, tofu, black olives, pine nuts and chick peas, served in a braised sweet vegetable salsa Poached pumpkin gnocchi served with tomato hash, parmesan shavings and sun blushed tomato coulis Baked galette of plum roasted tomatoes, goats cheese and rocket cream Butterbean and cauliflower crumble in a stilton cream, topped with savoury breadcrumbs Desserts £5.50 per person Creamy citrus cheesecake served with red berry compote White chocolate torte set on bitter chocolate sauce Mead scented burnt Northumberland cream, garibaldi biscuits Baked curd tart served with blackberry compote Lemon and lime flavoured cheesecake garnished with compote of red berries Dark chocolate and praline truffle torte set on raspberry and mango sweet coulis Baked flan with layers of sliced apples served with a large helping of cinnamon cream Rosemary scented burnt English cream garnished with homemade shortbread Passion fruit and yoghurt delice set on roasted strawberries with sweet mango compote Brioche and sultana bread & butter pudding served with a warm citrus marmalade £6.50 per person Newcastle lemon and bread pudding, baked with a lemon curd sauce Freshly baked rhubarb and brambly apple crumble served with ginger ice cream Gold dusted creamed profiterole tower set on dark Belgian chocolate sauce Warm chocolate fondant with a liquid centre served with fresh spearmint ice cream Warm French pear tart tatin with melting cinnamon ice cream Chocolate torte, spiced orange & cinnamon sauce Strawberry flavoured yoghurt parfait, roasted strawberry compote Rice pudding crème Brulee, fresh raspberries and hazelnut sable £9.50 per person “Blagdon” Northumberland cheese platter with home made chutney Rhubarb crème brulee, chocolate & coffee torte, vanilla bean cheesecake garnished with garibaldi biscuits & raspberry coulis Assiette of English desserts custard tart, spotted dick and jelly & ice cream Coffee Coffee with chocolate mints £2.75 Coffee with continental truffles £4.50 Coffee with petits fours £4.50 Coffee with Turkish delight £3.50 Coffee with chocolate Florentine £4.00 .