Dinner served from 6:30 pm – 7:30pm.
Four courses £41:00 per person incl cheese course & tea or coffee
Four courses £41:00 per person incl cheese course & tea or coffee
Dinner Menu, Friday 19th October
STARTERS
Chicken liver parfait with Madeira, scrumpy jelly, micro leaves, fresh sourdough toast.
Fresh orange segments with toasted hazelnuts, Gorgonzola cheese, orange & hazelnut oil dressing.(Nuts)(V)(GF)
Deep fried smoked haddock Kedgeree, soft boiled hens egg, curried mayonnaise.
Wild mushroom & Parmesan penne pasta, rich cream & wild mushroom sauce, Parmesan cheese.(V)
Fresh figs, air dried ham, wild rocket, pine nuts, mozzarella, beet relish, balsamic dressing.(GF)
Chicken liver parfait with Madeira, scrumpy jelly, micro leaves, fresh sourdough toast.
Fresh orange segments with toasted hazelnuts, Gorgonzola cheese, orange & hazelnut oil dressing.(Nuts)(V)(GF)
Deep fried smoked haddock Kedgeree, soft boiled hens egg, curried mayonnaise.
Wild mushroom & Parmesan penne pasta, rich cream & wild mushroom sauce, Parmesan cheese.(V)
Fresh figs, air dried ham, wild rocket, pine nuts, mozzarella, beet relish, balsamic dressing.(GF)
Mains
Seared turkey breast, fondant potato, creamy white beans, seared broccoli, caramelised shallot, rich chicken reduction.(GF)
Cauliflower, potato, cashew & aubergine korma, fragrant rice, coriander.(GF)(V)(Nuts)
Seared sea bass, house pink fir potatoes, cavolo nero, smoked bacon, asparagus cream, bacon dressing. (GF)
Sous vide leg of lamb with honey, thyme & sherry, pea puree, aromatic Puy lentils, mini jackets, rich sauce, mint jelly.
Seared & roasted loin of Gloucester old spot pork, sage, pancetta & potato gratin, roast cauliflower, seared spring onions, apple sauce, crackling and herb jus.(GF)
Seared turkey breast, fondant potato, creamy white beans, seared broccoli, caramelised shallot, rich chicken reduction.(GF)
Cauliflower, potato, cashew & aubergine korma, fragrant rice, coriander.(GF)(V)(Nuts)
Seared sea bass, house pink fir potatoes, cavolo nero, smoked bacon, asparagus cream, bacon dressing. (GF)
Sous vide leg of lamb with honey, thyme & sherry, pea puree, aromatic Puy lentils, mini jackets, rich sauce, mint jelly.
Seared & roasted loin of Gloucester old spot pork, sage, pancetta & potato gratin, roast cauliflower, seared spring onions, apple sauce, crackling and herb jus.(GF)
Desserts
Strawberry mousse, strawberry & mint salsa, tuile, meringues, mascarpone cream.(GF option)
Baked ginger parkin, apple compote, spiced syrup, double Jersey ice cream and fresh custard.
Dark chocolate & walnut tart, crème fraiche ice cream.
Chilled rice pudding, poached pear, caramel ice cream, oat crumb.(GF option)
Marmalade cake, served warm with Seville orange marmalade ice cream & vanilla bean sauce.
English Lakes Ice creams served in a brandy snap or tuile basket.
Strawberry mousse, strawberry & mint salsa, tuile, meringues, mascarpone cream.(GF option)
Baked ginger parkin, apple compote, spiced syrup, double Jersey ice cream and fresh custard.
Dark chocolate & walnut tart, crème fraiche ice cream.
Chilled rice pudding, poached pear, caramel ice cream, oat crumb.(GF option)
Marmalade cake, served warm with Seville orange marmalade ice cream & vanilla bean sauce.
English Lakes Ice creams served in a brandy snap or tuile basket.
