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AMUSE BOUCHE

Choose either amuse bouche or sorbet

  • Thai style sweet potato and coconut
  • Cream of cauliflower soup, blue cheese crumble
  • Celeriac and truffle velocie
  • Squash veloute, lobster, parmesan
  • Lyonnaise veloute of caramelised onions, truffle

STARTERS

  • Lobster and truffle risotto parmesan shavings
  • Wild mushrooms, truffle soup
  • Confit duck & foie gras terrine, caramelized apple puree with home-made brioche
  • Asian style salad of belly pork and king prawns

MAIN COURSES

  • Moroccan style vegetable tagine with couscous and warmed pitta bread
  • Roasted loin of Northumberland venison Creamed cabbage, wild mushrooms, sarladaise Potatoes sloe gin and blackberries
  • Belly pork with caramelised apple Celeriac puree, creamed cavolo nero and pancetta
  • Medallion of beef fillet braised oxtail Buttered kale, roast parsnip, pommes mousseline and caramelized shallot
  • Supreme of monkfish wrapped in prosciutto Cassoulet of butter beans, chorizo, samphire and mussels
  • Roasted rack of lamb, slow cooked shoulder braised little gem, peas, baby onions and boulangere Potatoes

SORBETS

  • Lemon sorbet with limoncello
  • Mango, passion fruit sorbet with pink gin
  • Raspberry sorbet with Chambord
  • Champagne sorbet

DESSERTS

  • Paris brest cream patisserie, pistachio ice cream and warm chocolate sauce
  • Chocolate ganache, honeycomb, chocolate dentelle, vanilla bean ice cream
  • White chocolate and raspberry cheesecake raspberry and strawberry sorbet
  • Local cheeses, chutney grapes and biscuits