Autumn Menu 2018

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To Start

Scallop, Black pudding, beetroot, pea and goat’s curd

Mackerel fillet, creme fraiche, horseradish, lemon

Wild mushrooms on toast, Dorset Blue Vinney

Roasted squash ravioli, oregano butter, toasted seeds, mizuna

Chilli poppers, kimchi, sour cream, radish and flowers

Burnt bass, warm apple and celeriac remoulade, watercress

Salad of Partridge, roasted hazelnut, pear, hazelnut dressing

Tasting plate of seasonal game, pickles, jelly, leaves

To Follow

All main courses served with Pomme Anna and seasonal vegetable selection

Hake fillet, Parsley sauce, mussels

Confit duck leg, cavolo nero, cherry compote, red wine sauce

Halibut, creamed leeks, leek crisps, cockle popcorn

Sole fillets, pak choi, roasted peppers, polenta, fresh herb oil

Beef fillet, haggis whisky sauce

Duo of lamb, aubergine biyaldi, lambs lettuce, broad beans, lemon

Wild mushrooms, creamed spelt, squash, parsnip crisps, runner beans

To Finish

Warm doughnut, blackberry compote, clotted cream ice cream

Hedgerow pudding, clotted cream

Apple Charlotte, toffee apple, cream

Chocolate blancmange, cherries in kirsch

Panna cotta, passion fruit and mango

Local Artisan cheeses

Please note that every guest must choose the same dish for parties of 12, anything above this you may have a maximum choice of 2 dishes from each course.

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