Restaurant Menus:-
Menu |
Starters |
| Sweetcorn Mousse Lobster vinaigrette, crisp pancetta |
| Pressing of Estate Game Fig carpaccio, truffle oil and herbs |
| Cannelloni of Confit Duck Sauté of gizzards, rocket and artichokes |
| Salmon Terrine, mousse and pave pickled cucumber, orange reduction |
| Seared Red Mullet Tomato fondue, fennel emulsion |
| Veloute of Sweet Potato and Pumpkin Gruyere and truffle oil |
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Main Courses |
Main Course prices are inclusive of starter, dessert and coffee All main courses are accompanied by a suitable garnish, additional vegetables and potatoes are available if required £3.00 per portion. |
| Cep Scented Pork Fillet Creamed white beans, stuffed cabbage and garden greens £36.00 |
| Roast Breast of Free Range Chicken Creamed leeks, fondant potato, cooking juices £35.00 |
| Herb Crusted Turbot Saffron and mussel nage £35.00 |
| Loin of Vension Boudin of chicken, wild mushroom Squash Puree £38.00 |
| Yorkshire Beef Fillet Oxtail mash and red wine sauce £39.50 |
| Seared Sea Bass Sauté of scallop and wilted lettuce £37.00 |
| We prepare a selection of Dishes for non meat eaters, please ask for today's selection £30.00 |
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Desserts |
| Trio of English Apple apple sponge, tart fine, Granny Smith sorbet |
| Caramelised Banana Mousse espresso sorbet |
| Poached Pear warm stilton, salted toffee sauce |
| Lemon and Lime Soufflé (please allow 20 minutes) |
| Chocolate Delice Pistachio ice cream, chocolate tuille |
| Glazed White haven Goats Cheese Roasted beetroot, aged apple vinegar |
| Fine selection of British Farmhouse Cheeses Estate Chutney, celery and grapes |
Cheese can be taken as an extra course |
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