Every new season brings brand new menus from our talented team! Our chefs have created wonderful new dishes for Spring/Summer 2017, all made using carefully-sourced, seasonal produce. Here’s what you could be tucking into at your next event!
Planning a seated lunch or dinner this year? Look no further than our luxurious and indulgent menus. Starters include Cumin Spiced Seared Yellow Fin Tuna with Midori Compressed Melon and Pickled Radishes, West Country Pulled Pork Terrine, Smoked Bacon and Rhubarb Jam, Enoki Mushrooms and Orange Gel and Hendricks Gin Cured Loch Duarte Salmon, Tonic and Cucumber Fennel Salad, Beetroot Sauce Vierge.
Vegetarian starter options include Bosworth Ash Goat’s Cheese Cake, Crushed Charcoal Biscuits, Red Onion, Beetroot Espuma, Candy Beetroot Salad with Heritage Tomato, Goats Cheese Mousse and Caraway Tuile and Aged Feta with Compressed Melon, Chalk Valley Watercress, Pinenuts and Chilli.
This season’s main courses include decadent dishes like our Aged Angus Beef, Heirloom Carrots, Cep and Potato Puree, Cumin and Shallot Jus or Lavender Honey Roast Duck, Confit Leg and Broad Bean Croquette, Cashew Nut and Spring Onion Oil. We also have a selection of fish main courses, like Chorizo Crusted Atlantic Cod Fillet, Asparagus, Hispi Cabbage, Sweet Potato, Olive Crumb or Griddled Glen Arm Salmon, Wasabi Pea Puree, Shaved Fennel, Roast Baby Carrots and Pomegranate.
Vegetarian main courses include Butternut Squash Ravioli with Deep Fried Sage, Toasted Pinenuts and Beurre Noisette, Spinach and Porcini Mushroom Rotolo with Butternut Squash Puree, Ricotta Cheese and Basil Oil and Croquette of Broad Bean and Chickpea, with Spiced Cauliflower Puree and Crispy Kale.
For dessert, our chefs have created a selection of tempting sweet dishes using fantastic seasonal produce. Choose from dishes such as Passion Fruit Pavlova, Valrhona Chocolate Tart, Caramel and Honeycomb Panna Cotta.
We have many new dishes to choose from, to see our full selection of dishes for Spring/Summer 2017 or to arrange a tasting don’t hesitate to get in touch with our team.