Sample MenuTo Start Gratin of Fruits - Melon, Pineapple, Plum, and Kiwi - glazed with Champagne Sabayon and served with a tuile basket filled with homemade Sorbet
Terrine of Three Confits - Gressingham Duck, Maize-fed Chicken and Guinea Fowl - layered with Foie Gras and served with our own Plum Chutney and a dressed salad of baby herbs
Smoked Scottish Salmon Terrine with Chives and Lemon, on a salad of baby Spinach and Red Chard with a Raspberry Vinaigrette and a Rosette of home-cured Salmon in Malt Whisky and Dill Next Fillet of Salmon grilled with Lime and Capers, served on gratinated Leeks with Chive creamed Potatoes and a Tomato Veloute
Cream of Carrot, Orange and Ginger Soup with Coriander and Creme Fraiche Main Course Fillet of Beef Wellington - baked in Puff Pastry with Spinach and Wild Mushrooms - served with Herb Fondant Potato, julienne of Honey-braised Root Vegetables and a Madeira jus
Loin of Lamb pan roasted with Garlic, served on a Pancetta Rosti with grilled Lakeland Haggis, Red Onion Marmalade, Fondant Potato and a Red Wine and Redcurrant Sauce
Supreme of Maize-fed Chicken pan roasted with Saffron and Honey, served on a Beetroot Rosti with a pressed Terrine of the Leg Confit, Champ Potatoes, puree of Cumin roasted Squash and a Marsala jus Dessert Assiette of Chocolate Desserts
Glazed Lemon Tart
Lavender scented Creme Brulee served with Raspberry Ripple Ice Cream and a Raspberry Sablee Biscuit And Finally Coffee and Petit Fours |
