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Spring-Summer 2012
Starters
Char-grilled Vegetable Salad, Rocket, Pesto, Mixed Green Leaves and Parmesan Shaving
Courgette. Tomato and Goats Cheese Tart, Mixed Green Leaves
Red Onion and Goats Cheese Tart, Mixed Green Leaves
Orange and Avocado salad, Citrus Dressing
Vegetable Terrine
Cured Loin of tuna, mixed herbs and Baby Cress salad, Mascarpone dressing
Salmon Gravadlax, herbs, Olive Oil & lemon dressing
Roasted Chicken, white Beans and Roasted pepper Salad
Beef Carpaccio, Rocket, Parmesan Shaving and herb dressing
Confit Duck and watermelon Salad (with or without cashew nuts)
Mains
Courgette Tomato and Goats Cheese Tart, Mixed Green Leaves
Red Onion and Goats Cheese Tart, Mixed Green Leaves
Grilled Aubergine with Miso and Sesame Seed, Mixed Green Leaves
Seared Salmon with Lemon and Mascarpone, seared Asparagus and sautéed Baby Carrots
Pan Fried Free Range Chicken Breast with Lyonnaise Potatoes and Leek Fondue
Confit Lamb Shoulder on a Half Grilled Aubergine, Sticky and Spicy Onion Chutney and Jus
Beef Rump, Roasted Swiss Chard, Mash or Dauphinoise Potatoes with a Red Wine Jus
All mains to be served with a selection of sauteed seasonal vegetables
Desserts
Citrus Tart with Passion Fruit Jelly
Panna Cotta – Strawberry & Ginger or Lemongrass and lime
Strawberry and Black Pepper Cheese Cake
Crème Brulée – Vanilla, White Chocolate & Passion Fruit or Lavender
Chocolate Cocktail with Hazelnut Crumb
Autumn-Winter 2011-2012
Starters
Pumpkin Soup
Chestnut Soup
Potato and Leek Soup
Warm Salad of Seasonal Vegetables
Courgette. Tomatoes and Goats Cheese Tart, Mixed Green Leaves
Red Onion and Goats Cheese Tart, Mixed Green Leaves
Mains
Butternut Squash and Ricotta Tart, Pine Nut dressing
Red Onion and Goats Cheese Tart, Mixed Green Leaves
Courgette. Tomatoes and Goats Cheese Tart, Mixed Green Leaves
Grilled Aubergine with Miso and Sesame Seed, Mixed Green Leaves and Sautéed
Pan Fried salmon, Turmeric crushed New Potatoes, Spicy Sweet Tomato Chutney
Grilled Free Range Chicken Breast, crushed Sweet Potatoes and warm Tomato Coulis
Breast of Corn Fed Chicken, Roasted Chestnut and Baby Potatoes, Thyme Jus
Duck Breast, Puy Lentils Ragout, Potato fondant and Jus
Beef Rump, Roasted Swiss chard, Mash or Dauphinoise Potatoes and Red Wine Jus
Braised Lamb Shank with Smoked Garlic Mash and Thyme Jus
All mains to be served with a selection of sauteed seasonal vegetables
Desserts
Orange Marmalade, Bread and Butter Pudding
Chocolate Cocktail with Hazelnut Crumb
Apple and Pear Crumble with Custard
Chestnut Creme Brulee
Sticky Toffee Pudding