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

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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

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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