Lunch Menu - March
Starters
Roasted Sweet Potato Velouté
Smoked paprika oil & seeded crisp.
Confit Duck Leg
Spiced lentil salad, beetroot puree, orange segments & orange dressing.
Moules Marinière
Tarragon butter sauce, shallot rings & frites.
Mains
Roast Chicken Crown
Sage and onion stuffing, sauteed greens, bread sauce and pan gravy.
Beetroot & Goat’s Cheese Pithivier
Parsnip & vanilla purée, watercress and red wine & balsamic reduction.
Oven-roasted Salmon
Celeriac Velouté, charred broccoli, turned courgettes & micro fennel.
All dishes are served with seasonal vegetables
Desserts
Sherry Trifle
Raspberry jelly, poached peach, strawberry foam & candied almond crumble.
Dark Chocolate Fondant
Kirsch cherries, crème fraîche ice cream, chocolate crumb & cherry coulis.
Profiteroles
Lemon crème diplomat, white chocolate ganache, ginger crumb & basil oil.
Dinner Menu - March
Starter
Roasted Sweet Potato Velouté
Smoked paprika oil & seeded crisp.
Intermediate
Confit Duck Leg
Spiced lentil salad, beetroot puree, orange segments & orange dressing.
Mains
Beetroot & Goat’s Cheese Pithivier
Parsnip & vanilla purée, wilted purple sprouting, and red wine & balsamic reduction
Or
Oven-roasted Salmon
Celeriac Velouté, charred broccoli, turned courgettes & micro fennel
All dishes are served with seasonal vegetables.
Dessert
Profiteroles
Lemon crème diplomat, white chocolate ganache, ginger crumb & basil oil.
