SAMPLE MENU DINNER À LA CARTE MENU 2-Courses: £48 3

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SAMPLE MENU DINNER À LA CARTE MENU 2-courses: £48 3-courses: £58 STARTERS Sautéed Scallop, Shellfish Risotto, Yuzu, King Prawn, Seaweed Smoked Fillet of Beef, Pané Quail Egg, Foie Gras, Fennel, Horseradish Ballotine of Loch Duart Salmon, Sour Cream, Caviar, Parsley Chicken Liver Parfait, Almond Granola, Blood Orange Sorbet, Chicory Jerusalem Artichoke Velouté, Goat’s Curd, Black Truffle, Sherry Vinegar Gel MAIN COURSES Roast Creedy Carver Duck, Confit Leg Spring Roll, Plum Purée, Sesame Fillet of Monkfish, Squash Croquette, Curried Butternut Squash, Yoghurt, Puffed Grains Roasted Best End of Mendip Lamb, Lamb Shoulder Bon-Bon, Salt Baked Celeriac, Black Pudding, Girolles Fillet of Plaice, Sweetcorn Puree, Buttered Leeks, Smoked Haddock Chowder Cauliflower Samosa, Roasted Cauliflower, Curried Cauliflower Purée, Puffed Seeds SAMPLE MENU DESSERTS Dark Chocolate Delice, Salted Caramel Ice Cream, Hazelnuts, Vanilla Lemon Mousse, Cranberry Sorbet, Lemon Balm, Meringue, Passion Fruit Salted Caramel Tart, Banana Ice Cream, Peanut Butter Mousse Buttermilk Panna cotta, Blackberry Sorbet, Honeycomb, Lemon Sorrel Selection of Local Artisan Cheeses, Local Chutneys, Home-made Biscuits All menu prices are inclusive of VAT. A discretionary service charge of 12.5% will be added to your bill. If you require further information on ingredients which may cause allergic reactions, or if you have any intolerances, please speak to a member of the restaurant team before you order your meal so that we can minimise the risk of cross contamination during the preparation and service of your food. .

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4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe .......................................................................................................................................
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