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Feast Boards For Sharing
 

A sharing style of food, great for friends and family
 

 

Starters To Share
 

Charred vegetable salad
With wasabi, radish and shaved nuts
 

 

Oak smoked salmon

Warm and cold smoked salmon with pea shoots, sauce gribiche
 

 

Moules Mariniere

Pots of mussels with sour dough bread

 

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Mains To Share
 

A new range of menu using many different cuts from the same primary ingredient,
 

presented on 3 foot large square sharing boards
 

 

Cornfed Chicken

Roasted cornfed chicken, sage and onion stuffing, roasted potatoes in chicken dripping,

crispy chicken wings and buttermilk fried drumsticks, with

Apple coleslaw

Penni black farm salad

Buttered Greens
 

 

Organic Suckling Pig

Roasted loin of suckling pig, chargrilled pork chops, pork fillet Wellington, baked leg of pork, shoulder of Pork, Chorizo and chick pea casserole, Pink Lady apples, beef dripping roast potatoes, with

Caramelised red onions

Boulangère Potatoes

Coleslaw

 

Herefordshire Long Horn Beef

Our beef is aged for 50 days with Himalayan salt giving an amazing depth of taste.

Braised shin of beef, bourguignonne, slow cooked short ribs,

ox cheek, rib and chateaubriand of beef, with

1000 leaf Chips

Bearnaise Sauce

Sprouting broccoli

Vine tomatoes

 

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Sundae Bar
 

Bramley apple pie sundae
 

 

Knickerbocker glory
 

 

Salted caramel fondue with marshmallows and doughnuts

 

Retro
 

 

A twist on old restaurant classics
 

 

 

 

Prawn Cocktail

Five different selected types of prawns bound in a tequila spiked marie rose sauce,

charred little gem and goats horn pepper
 

 

Melon and Ham

Compressed water melon with Parma ham,

creamed feta cheese, basil and pine nuts
 

 

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Tournedo’s of Beef Rossini

Our 50 day aged beef fillet with foie gras, ceps and truffle sat on an amazing

potato cake, truffle jus
 

 

Coq au Vin

One of my signature dishes ….

Poached breast of chicken wrapped in Serrano ham,

cassis poached chicken thigh,

Deep-fried pulled chicken wings, carrot puree
 

 

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Black Forest Gateau

My Baked Alaska version of this classic

 

Vanilla bean and cherry ice cream,

amaretto soaked genoise

finished with torched meringue

 

Trifle

Our chocolate version

 

Chocolate mousse, genoise sponge,

custard and shavings

finished with a tuille



 

Seasonal Menu’s
 

 

Starters
 

Dorset crab and celeriac

Granny Smith apple mayonnaise, young herbs
 

 

Grilled Sardines, Heirloom tomatoes,
basil & olive oil caviar

 


Carpaccio of beef
cherry tomatoes, wild mushroom dressing, crisps

 


Salt Cod

Brandade, croquette, pickled vegetables

 


Scottish Salmon

Cured, keta pearls, lime, sea herbs 

 


Scallops with black pudding

shaved cauliflower and burnt caulflower cream

 


Foie Gras

Puy lentils and smoked bacon

 

Salt baked celeriac and skate

apple and tapioca

 


Mains

Welsh black face lamb with caponata

creamed potato and candied butternut squash

 


Hake poached in sea herb butter, with

sea herbs, beans, cockle croquettes

 


Pan-fried wild sea bass,

Boulangère, artichoke, cauliflower puree

 


Herefordshire beef with ox cheek ravioli

baby spinach, Bordelaise sauce

 


Longhorn beef wellington,

shin of beef, beef fillet with dauphinoise, greens, veal Jus

 


Turbot with oxtail

King oyster mushroom, fondant potato

 


Goosnargh duck & Angostura

Dauphin Potatoes, duck confit, jus

 


Pot-roast chicken

Chicken cooked on the bone with Jerusalem artichoke,

onion loaf & winter roots

 

Desserts

 


Chocolate fondant

white chocolate sauce, ice cream

 


‘Paddington Bear’

marmalade bread & butter pudding, vanilla Ice cream

 


Mulled Winter fruits

With orange crème fraiche

 


Pear and chocolate tart

vanilla custard

 


Sticky toffee pudding

salted caramel sauce, vanilla Ice cream

 


Rhubarb & apple

custard, crumble, sorbet

 


Seville orange

sorbet, cake, curd, wafer & biscotti

 

 

 


The Cheese Courses

 


Cheese Board

Selection of British Cheeses with Sour Dough Crakcers,

Chutneys, grapes

 

 


Crossover our cheese courses with a twist

 


Mature Stilton with Eccles Cake

Grape Chutney

 


Mrs Kirkham's Lancashire

Chilli jammy dodger,

 


Cave aged Cheddar

Fruit Cake, Caramelised onions chutney

Vegetarian Tasting menu

 

Charred corn tacos

 

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Celeriac velouté, Waldorf salad

 

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Almond panna cotta

 

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Avocado, endive, praline and charred scallion,

braised English onion

 

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Baby gem, Raclette cheese, toasted pine nuts

 

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Honey roast pumpkin

Caraway caramel, BBQ broccoli, hazelnuts and coriander yoghurt

 

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Crème brulee tart, clotted cream

 





 

 

Festive Feast Buffet

 

 

Sharing Boards To Share

 

Cold 

Honey roast courgettes, balsamic onions, miso baked aubergine,

roasted butternut squash, radishes, semi dried tomatoes,

olives, bruschetta

 

Hot

Pea, olive arancini, potato, parsley and caper croquettes

 

Main Course

 

Cajun baked turkey roulade

 

Pot roast corn-fed chicken

 

Saffron and wild mushroom risotto roll,

Baked aubergine with borlotti beans,

King oyster mushroom stuffed with baked Portabello mushroom, salsa verde

 

 

Charred Corn with lime, coriander

Miso baked little gem

Chilli roasted sweet potato

Warm Winter vegetable salad apple cider dressing

Pearl barley tabbouleh

 

Deserts

(One from the following:)

 

Panettone ice cream with Winter berries

 

Frozen berries with hot white chocolate sauce

 

Christmas tiramisu


 

Christmas Tasting Menu
 

With Wine Suggestions

 

Canape’s & Champagne on Arrival

 

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Foie Gras ‘mi cuit’ Brioche

Duck liver pate served with brioche

 

Jeaques Rommes - Sauternes 2018

 

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Crab and avocado tian, tomato and basil

 

Araldica Estate, Poully Fusse 2016

 

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To Be Carved At The Table:
 

Roasted organic Turkey

Basted with truffle butter, pigs in blankets, sage and onion stuffing
 

 

Slow roasted rib of Rhug beef

horseradish, Yorkshire pudding
 

 

Roasted breast of goose

chestnut forcemeat
 

 

Goose fat roasted potatoes

Bouquetere of vegetables:

Sprouting Brocoli, Pancetta Sautéed Brussel Sprouts, Glazed Carrots

Sautéed Cavelo Nero Cabbage, Cauliflower Cheese, Honey Roasted Parsnip

Red Wine Gravy

 

Clos Beauregard Pommerol 2013

 

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Clementine

Orange & Lemon Sorbet

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Christmas Pudding

brandy sauce, Christmas pudding parfait,

crushed Amaretti