Autumn and winter menus
Butternut squash and ginger soup with Chili and toasted pumpkin seeds.
Sage, chestnut and root vegetable risotto, drizzled with truffle oil and served with Parmesan shavings.
Winter salad with crisp Serrano ham, roasted shallots, Pinenuts and Parmesan, balsamic dressing.
Chicken and duck liver parfait, served with allspice plum chutney, brioche and sourdough crisps
Smoked duck breast, with cranberry and Clementine’s, brioche croutons and a clementine sauce
Venison loin wrapped in Parma ham, served with celeriac puree, wilted spinach, candied beetroot and carrots, red cabbage and a rich red currant and juniper sauce.
Guinea fowl breasts with apple and Calvados sauce, Brussels sprouts with pancetta, crispy root vegetables, red currants and carrot puree.
Roasted sirloin of beef served with dauphinoise potatoes, green beans with Gremolata sauce,
Chicken supreme wrapped in pancetta served on sweet potato puree, wilted kale and spinach with garlic and cream and a lemon and thyme sauce.
Lamb loin served with minty salsa verde, Roquefort pureed potatoes, roasted carrots and butternut squash, rich lamb gravy.
Vegetarian main courses
Puy lentil cottage pie with celeriac mash, served with baby spring vegetables.
Three bean, tomato and vegetable casserole served with Camargue rice.
Coconut, root vegetable and chickpea curry, served with rice pilaf, poppadum’s and Rhaita.
Mediterranean vegetable lasagna Verde with mixed leaf salad, and garlic and herb bread
Roasted red onion and goats cheese tart with thyme, served with vegetable gratin and green salad
Stuffed baked courgettes with pecorino sauce, grilled cherry tomatoes on the vine.
Pear, chocolate and almond tart served with salted caramel ice cream.
Chocolate mousse cake with caramelized oranges and chocolate soil.
Winter pistachio meringue roulade with white chocolate cream and winter berries.
Sticky toffee pudding with warm caramel sauce served with vanilla ice cream.
Black berry and apple crumble served with crème Anglaise.