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Autumn/Winter Seasonal Menus

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Autumn/Winter Seasonal Menus AUTUMN/WINTER SEASONAL MENUS STARTERS MAIN COURSES DESSERTS Ham Hock Terrine Confit Duck Leg Fig Bakewell Tart Parsley, caper and onion salad, Mulled wine braised red cabbage, Vanilla yoghurt and honey marrow butter, toasted sourdough, creamed potato, roasted parsnip, roasted fig aioli and mustard dressing port glaze Tiramisu Cured Duck Breast Corn Fed Chicken Chocolate sponge, mascarpone Duck liver parfait, alfalfa sprout and Rainbow chard, pickled stems, cream, coffee and rum syrup chicory salad, hazelnut, lime pickle butternut squash puree, roasted garlic, vinaigrette sherry and cream sauce Chestnut Crème Brûlée White wine poached pear, Beetroot Cured Sea Trout Salmon Darne lemon cashew puree and Aniseed yogurt, candy beetroot Taramasalata sauce, pickled samphire, ginger crumble crisp and gooseberry chutney charred leek, charlotte potato hash Chocolate Mousse Confit Salmon Slow Cooked Beef Short Rib Brownie crumb, caramel sauce, Lemon and dill crème fraiche, Honey and grain mustard pumpkin pistachio tuile, orange zest pickled cucumber and puree, butter fondant potato, slow charred kohlrabi roasted heritage tomatoes, Ginger Panna Cotta toasted pumpkin seeds Poached rhubarb, caramelized Tarragon and Waterloo white chocolate, orange gel Cheese Parfait (v) Saddle of Lamb Pickled rhubarb, balsamic Pearl barley and parsnip risotto, rosemary Banoffee Pie braised onions roasted baby carrot, mint glaze Salted caramel, bourbon cream, hazelnut crumb, Artichoke Crème Brulee Tart (v) Globe Artichoke Tagine (v) cocoa nib tuile Charred artichoke heart, red Freekeh tabbouleh, prune and pepper miso dressing, pomegranate za’atar crisp Chili Spiced Fried Tofu (v) Spiced Cauliflower Wellington (v) Butternut terrine, avocado lime Roasted heritage tomato, smoked mayonnaise, mizuna leaves, crispy aubergine and rocket oil shallot and chili sauce Hay Baked Celeriac (v) Mushroom ketchup, truffle vinaigrette, parsnip puree STARTERS MAIN COURSES DESSERTS Venison Tartare Aged Beef Strip Loin Chocolate Éclair Cured egg yolk, blackberry vinegar, pine Beef cheek fondant, salt baked beetroot, Hazelnut crumb, espresso jelly, salted and honey oil, mushroom mayonnaise, blackberries, chocolate porter sauce caramel ice cream walnut ketchup Roasted Goose Breast French Toast Iberico Croquettes Confit leg and cabbage wellington, Poached pear, baked white chocolate, Ham hock terrine, cider gel, piccalilli redcurrant, baby parsnip, chicory yoghurt ice cream and port puree Smoked Duck Arctic Roll Duck liver parfait, green tea infused duck Chicken and Lobster Passion fruit parfait, chocolate sponge, breast, duck skin crumble, mango Roasted chicken and poached lobster, mango, coriander and cherry glaze coconut curry, pea aubergine, polenta rice Rum Baba Scallops Rum soaked sponge, poached Curried cauliflower, golden raisins, wasabi Veal Short Loin pineapple, lime, coconut tobiko, dried scallop roe Brussels sprouts, horseradish beets, kale, marrowbone croquette, sage jus Chocolate Tart Cromer Crab Bitter chocolate tart, roasted rhubarb, Brown shrimp butter, apple, radish, Venison Loin and Haunch blood orange sorbet, cocoa nib tuile kohlrabi, pickled mooli Hay baked celeriac, smoked dill oil, chestnut velouté Crispy Duck Egg (v) Smoked chestnut, shiitake and cacao Arctic Salmon Braised salsify, kohlrabi puree, rainbow Tarragon and Waterloo chard, purple potato, pink peppercorn Cheese Parfait (v) sauce Pickled rhubarb, balsamic braised onions Spiced Cauliflower Wellington (v) Artichoke Crème Brûlée (v) Roasted heritage tomato, smoked Charred artichoke heart, red pepper miso aubergine, rocket oil dressing, pomegranate Hay Baked Celeriac (v) Mushroom ketchup, truffle vinaigrette, parsnip puree MEAT CANAPÉS FISH AND SEAFOOD CANAPÉS s e r v e d h o t s e r v e d h o t Teriyaki pork belly, apple jelly and crackling Truffle potato fondant, oyster tempura, herb aioli, lemon gel Charred cured beef, onion and crème de mure Seared red mullet, fennel, chili and garlic salsa Charred beef sirloin, potato fondant, bernaise aioli Prawns, chili and garlic with a breadcrumb topping Chicken teridon, ponzu gel Ahi tuna, Sriracha sauce, toasted seeds Mini croque monsieur, onion relish, maple pancetta Seared scallop, sauce vierge MEAT CANAPÉS FISH AND SEAFOOD CANAPÉS served cold served cold Duck liver parfait, blackberry, ruby chard, soil Lemon Sole boudin, pickled carrot and fennel Beef tartare, beef tuile, mayo, caper and gherkin gel, Cornish crab, yukon potato blini cured egg, cornflower Classic smoked salmon, cream cheese, dill and lemon Cured lamb fillet, pink grapefruit on a charred bagel Chicken liver parfait, blood orange jelly Spicy tuna tartare, tempura nori, sesame seeds Confit duck pancake, hoisin and spring onion Smoked trout mousse, potato crisp Rolled ham hock, quince and basil Curry cured seabass, lime pickled peppers, cashew granola Beef carpaccio, sweet potato rosti, rocket and truffle oil Asian style salmon, fennel yoghurt and toasted seeds VEGETARIAN C A N A P É S D E S S E R T CANAPÉS s e r v e d h o t served cold Sweet potato frittata, truffle and garlic aioli Buttermilk scone, raspberry jam, clotted cream Eggs Benedict, quail egg, spinach and hollandaise Vanilla crème brûlée, strawberry gel, lemon shortbread Blue cheese and pear soufflé, dill crème fraiche Homemade éclair, hazelnut and cocoa crumb, Goats’ cheese and leek tartlet, pea and mint salsa espresso cream Gin and tonic pate de fruit, cucumber gel, candied VEGETARIAN C A N A P É S lemon zest served cold Strawberry tartelette, elderflower mascarpone, mint Curd cheese, membrillo, mushroom and linseed wafer Baked white chocolate cheesecake, mango compote, lime Rice paper roll, pickled daikon, shimeji mushrooms and Asian vegetables Goats’ cheese, grated caramelised walnut, crispy beetroot on a parmesan sablé Tomato, mozzarella, tapioca crisp, heritage tomato, avocado and mozzarella Golden beetroot panna cotta, goats’ cheese and pain d’epices Charred watermelon, basil gel and balsamic pearls MEAT F I S H A N D SEAFOOD s e r v e d h o t s e r v e d h o t Lemon and Rosemary Roasted Chicken Fish and Chips Tomato and parsley tabbouleh Confit potato and tartare sauce, minted peas Lamb Shawarma Dukkah spiced yoghurt, pomegranate slaw F I S H A N D SEAFOOD and hummus s e r v e d c o l d Beef Short Rib Arancini Black Pepper Salmon Gravlax Emmental cheese sauce, romaine lettuce, Lemon and dill baby potatoes, beet gel and braised cherry tomato fine beans Merguez Lamb Sausage Stone Bass Coconut Sashimi Chickpea tagine, Dukkah spiced yoghurt Green papaya salad, chili and rice paper crisp Tuna Niçoise MEAT Ponzu, fine beans, new potatoes and quails egg served cold Hot Smoked Salmon Chicken Laarb Balsamic strawberries, almond crumb and purple basil Chicken salad with coriander, spring onion and mint Teriyaki Salmon Rare Roast Aged Beef Pickled ginger, jasmine rice and kimchi slaw Chili, tomato and cucumber Chili and Garlic Prawns Confit Duck leg Mini orecchiette pasta, baby spinach and pine nuts Pomegranate, orange and pousse salad White Fish Tacos Duck Pancake Pomegranate slaw, jalapeno and basil salsa Cucumber, hoisin, spring onion Beetroot Cured Salmon Bagel Yorkshire Pudding Dill cream cheese and lemon crumb Air dried beef carpaccio, horseradish cream and crispy kale VEGETARIAN DESSERTS s e r v e d h o t s e r v e d c o l d Pizza Arancini Baked Bitter Chocolate Smoked mozzarella and dressed rocket leaves Salted caramel, roast peanuts, malted cream Coriander and Lemon Falafel Shawarma Chilled Rice Pudding Hummus, preserved lemon slaw and Dukkah Coconut milk, fresh mango, pistachio biscuit spiced yoghurt Lemon Cake Portobello Mushroom Burger Zesty lemon cake, mascarpone cream, lemon syrup Emmental cheese, romaine lettuce, chili ketchup Passion Fruit Tart Mango jelly, coconut cream VEGETARIAN served cold Blueberry Meringue Pie Fresh lime zest Mature Cheddar Brûlée Lyonnaise shallots and braised celery Peach Melba Peach Eton mess, poached peaches, brown sugar Asparagus Salad meringue, raspberries Peas, red quinoa, charred lemon oil and tarragon Orzo Pasta Salad Confit onions, roasted peppers, black olives and sun blushed tomato oil Heritage Tomatoes Buffalo mozzarella, avocado and soft green herbs Vietnamese Summer Roll Peppers, carrots, mange tout and bean sprouts in a noc chuam dressing with rice paper crisp Goats’ Cheese Cream Eclairs Onion jam, crispy shallots and herb oil .
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