Starter:
Creamed goats cheese on toasted brioche, grilled honey pear and cider vinaigrette
Chicken liver parfait, plum and apple chutney, baked ciabatta
Flaked Cajun roasted salmon, cucumber and dill salad, sour cream and chive dressing
Freshly made soup with rustic breads
Main Courses:
Sweet chilli glazed loin of pork, sweet potato and coriander mash, five spiced jus
Beer battered cod, chunky chips, garden pea puree, rustic tartare sauce
Char-grilled breast of chicken, cos lettuce, anchovies, basil croutons & Caesar dressing
Wild mushroom risotto, char-grilled butternut squash, roquette & herb oil
Desserts:
Maple and pecan cheesecake with toffee sauce
Rhubarb and raspberry almond tart, clotted cream ice cream
Individual dark chocolate truffle with hulled red fruits
Platter of English cheeses with biscuits and chutney. |