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

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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
• Blue cheese panna cotta
  Parma ham, figs
• Roasted butternut squash and thyme soup
• Smoked salmon
  shaved fennel orange & blueberries
• Ham hock terrine
  peas pudding, homemade piccalilli
• Beetroot, goats’ cheese
  candied walnuts, honey and mustard dressing
• French café salad of blue cheese
  pears, walnuts, croutons (V)
• Sauté of king prawns
  tarragon risotto, crispy ginger
• Grilled goats’ cheese
  with honey and thyme infused roasted vegetables (V)
• Cream of cauliflower soup
  with a blue cheese crumble (V)
• Thai style sweet potato and coconut velouté (V)
• Tomato and basil soup (V) VG
• Roasted squash and thyme soup (V) VG
• Salad of roasted beetroot
  sauté potatoes and hazelnuts (V) VG
• Thai style vegetable salad (V) VG
• Coriander and sun blushed tomato hummus
  and warm pitta bread (V) VG

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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
• Slow cooked belly pork
  Roasted vegetables, black pudding mashed potatoes, buttered kale
• Roasted supreme of chicken
  White asparagus, roast shallot, savoy cabbage & sarladaise potatoes
• Supreme of Salmon
  Fricassee of courgettes, squash, red wine braised onions, ecrasees potato, vierge dressing
• Braised beef wrapped in air dried ham
  Roasted vegetables, caramelised onion mash
• Roasted pork fillet
  Cinnamon and lemon herb crust, creamed cabbage and bacon, caramelised shallots, thyme fondant potatoes, heritage carrots
• Roasted cannon of sirloin
  Kale, fricassee of woodland mushrooms, baby onions and smoked bacon, pommes mousseline
• Pan fried supreme of sea bream
  Chowder of mussels, king prawns, smoked haddock
• Herb roasted chicken supreme
  Nicoise vegetables, black olive mash, tarragon infused jus
• Roasted vegetable risotto
  Blue cheese, toasted pine nuts (V)
• Grilled asparagus
  sauté potatoes, wild mushrooms, poached egg and truffle (V)

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SORBETS

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

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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
• Sticky toffee pudding
  caramel sauce, fudge ice cream
• Warm blueberry and almond tart
  whisky and honey ice cream
• Milk and dark chocolate cheesecake
  chocolate truffles, Chantilly cream
• Raspberry panna cotta
  meringue, honeycomb, raspberry gel berries
• Poached pear
  chocolate Sauce, toasted almonds, Sable Breton
• Mango panna cotta
  pineapple, rum Caramel, coconut sorbet, Meringue
• Pistachio and chocolate baked Alaska
• Chocolate and praline mousse
  candied pistachio, chocolate tuile and orange dentelle