Gourmet Menu - SAMPLE
Confit of
Rabbit Terrine
Orange and Pink
Peppercorn Butter, Winter Berries Jelly and Toasted
Bang Bang
Chicken
Sauteed Strips of
Chicken Glazed with Sweet Chilli Sauce, served on Caesar Salad with Croutons and
Fresh Parmesan
Baked Prawn and
Avocado Mornay
In
Salmon
Gravlax
With
Beetroot Panacotta, Dill and Cucumber Salsa
(v) Tomato and
Mozzarella Cakes
With
Aubergine Compote, Herb Oil and Balsamic Reduction
??
Winter Pot Au
Feu
Slow
Braised Calve Shin accompanied with Root Vegetables and Fresh Thyme, in a Claret
Sauce served with Pomme Puree
Baked Rump of
Lamb
Accompanied with
Celeriac Dauphinoise, Rosemary and Cranberry Jus
Oven baked
Stuffed Chicken Breast
With
Chestnut Mousse in Oat and Dried Fruit Pastry, served with Crispy Bubble Squeak
and Marsala Sauce
Smoked Salmon
Linguini
Tossed Linguini Pasta
with Smoked Salmon and Chives in Mascarpone Cheese Sauce with Garlic
Bread
Pan-fried
Fillet of Red Snapper
Set
on Curried Mussels and Cauliflower Stew
(v) Roast
Squash and Pine Nut Strudel
Set
On Sweetcorn Chowder
??
Almond and Pear
Tart
Vanilla
Home Made
Cherrie Trifle
With
Layers of Custard and Cream
Warm Banana
Loaf
Poached Aromatic
White Chocolate
Bavarois
Peach and Nectarine
Compote and Coconut Biscuit
Chefs Selection
of Cheeses
With
winter fruit chutney
??
Freshly Brewed
Lavazza Coffee or Tea
Served
with Chocolate Mints
?21.95 for 3
courses