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JULY and AUGUST 2021 Dining Menus SIGNATURE MENUS – July and August 2021

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JULY and AUGUST 2021 Dining Menus SIGNATURE MENUS – July and August 2021 JULY AND AUGUST 2021 Dining Menus SIGNATURE MENUS – July and August 2021 July and August – We think of entertaining outdoors; an abundance of salads and soft fruits in the vegetable plot; quaffing delicious pale rosé wines; and enjoying colourful flavoursome mediterannean style cooking. In this menu we have included an exciting variety of salad based starters, delicious British coastal seafood, some lighter main courses including stonebass, poussin and roe deer, and a celebration of English summer garden desserts. Emma Spofforth and Peter Gladwin Chefs FIRST COURSES Chilled Gazpacho, Basil Sorbet, Pumpernickel Crumb This dish is suitable for Vegetarian and Vegan guests Smoked Eel, Cucumber Ribbons, Coxes Apple, Horseradish Supplement £4pp Spiced Beef Bresaola, Burrata, Heirloom Tomatoes, Rose Geranium Dressing Courgette Flowers stuffed with Feta and Pinenuts, Honey Dressing This dish is suitable for Vegetarian guests Gin Cured Gravadlax, Shaved Fennel & Radish , Dill Crème Fraïche Smoked Eel, Beetroot and Mint Carpaccio, Cucumber Ribbons, Coxes Apple and Horseradish Rape Seed Oil and Pomegranate Molasses, Toasted Hazelnuts This dish is suitable for Vegetarian and Vegan guests SECOND COURSES These may be selected as an additional course or as a hot starter Devilled Dorset Crab Cakes, Lemon Butter Sauce, Wild Garlic Oil Chargrilled Quail Breast, Cauliflower and Grape Salad, Maple Yoghurt Dressing Summer Chantarelle Arancini, Braised Puy Lentils This course is suitable for Vegetarian or Vegan guests Seared Fillet of Halibut Sauce Bercy, Charred Asparagus King Scallop Soufflé, Caramelized Leek, Shellfish Chowder, Sweetcorn Fritter Chargrilled Quail Breast, Cauliflower and Grape Salad, Maple Yoghurt Dressing MAIN COURSES Mosaic of Salmon, Halibut and Monkfish, Dill Beurre Blanc, Balsamic Reduction, Fine Bean Bundle, New Potatoes Supplement £6pp Rump of Lamb, Pea Purée, Fondant Potato, Mint Pesto, Walnut Pangrattato Butternut Squash, Vegan Cheddar and Leek Wellington, Summer Greens, Black Garlic Ketchup (vg) This course is suitable for Vegetarian or Vegan guests Poached Fillet of Hereford Beef, Beef Cheek Tortellini, Baby Vegetables, Basil Salsa Poached Fillet of Hereford Beef, Beef Cheek Tortellini, Baby Vegetables, Basil Salsa MAIN COURSES continued Medallions of Roe Deer, Butternut Squash Tatin, Tenderstem Broccoli, Hasselback Potatoes Poussin Breasts, Minted Tabbouleh, Spiced Aubergine, Dukkah, Piquant Jus Tranche of Stonebass, Summer Greens and Girolles, Pinot Noir Butter Sauce Cauliflower, Pea and Spinach Fritters, Caper, Pinenut, Chilli Dressing, Fine Bean Bundle, New Potatoes This course is suitable for Vegetarian or Vegan guests Tranche of Stonebass, Summer Greens and Girolles, Pinot Noir Butter Sauce DESSERTS Summer Pudding A Vegan version of the selected Dessert and a selection of Farmhouse Cheeses Chantilly Cream, Berry Coulis with Fresh Fruits will be offered to any guest who declines the main menu offer. Rich Chocolate & Sea Salt Pot, Blackcurrant Sorbet, White Chocolate Rosemary Soil Lemon and Yuzu Meringue Pie, White Peaches, Lemon Verbena Gel Macerated Strawberries, Champagne and Gold Leaf Jelly, Strawberry Water Ice, Almond Tuille Iced Whisky Cranachan, Raspberries, Toasted Oats Eton Mess Apricot and Red Current Purée, Passion Fruit Sorbet Pearls Rich Chocolate & Sea Salt Pot, Blackcurrant Sorbet, Rosemary Soil SAVOURIES & TO FINISH These may be chosen as an additional course or in place of a dessert course Devilled Kidneys, Fried Green Tomatoes, Sweet Chilli Jam Gruyère Filo Borek, Sumac Yoghurt Wild Mushroom Beignets, Sorrel Chiffonade Gorgonzola, Baked Fig, Wild Honey, Ciabatta Crostini Devilled Kidneys, Coffee, Teas & Infusions Fried Green Tomatoes, Sweet Chilli Jam Hand Made Chocolates and Sweetmeats SAFETY & MENU FLEXIBILITY Our aim is to produce style, quality and warm hospitality whilst minimizing any risk to guests or our staff. Please see the full details of how social distancing and all other safety procedures can be maintained whilst still achieving this aim. Our chefs have carefully developed the safe production and service methods for this menu. It is not possible to offer our normal bespoke approach to incorporating customers’ own menu ideas. We will of course do our best to meet all special dietary requirements notified in advance..
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