new autumn winter menus released

Our Menu Development Team have been hard at work designing and tasting our new Autumn/Winter 2011 menus and are delighted to release some of the photography from our latest photoshoot.

Giving priority to sourcing and seasonal ingredients, our new menus feature innovative and delicious dishes that will delight even the most discerning palates.

A selection from our new menus:

STARTER

smoked haddock brandade
with bacon and potato galette, aubergine confit, garlic and black olive oil

potted chicken
chicken liver parfait, apple and saffron chutney, rye crisp bread

carpaccio of sugar cured tuna
toasted olive focaccia, apple and clementine salsa

wild mushroom and balsamic terrine (v)
with thyme and parmesan toasts and red onion jam

beef cheek ravioli
black truffle and shaved radicchio, parmesan emulsion

pan fried fillet of sea bass
with chargrilled chicory, chorizo, lemon vinaigrette



MAIN

seared breast of chicken
brussell sprout potato cakes, chestnut puree, wild mushrooms, bramble jus and root vegetable crisps

saddle of lamb
lavender honey glazed carrots, potato and parsnip fondant, parsnip matchstick crisp and red wine jus

seared duck breast
parmentier potatoes, cranberry compote, baby beetroot, port and orange jus

slow roasted fillet of beef, black pudding bon bons
garlic mushrooms, braised red cabbage and guinness reduction

pan fried salmon with a parsely crust
moules mariniere broth, baby carrots and softened shallots

beetroot and goast cheese pithiviers (v)
pommes anna, savoy cabbage and créme fraiche, butternut squash puree, cepe jus



DESSERT

pomegranate soufflé
toasted pine nut nougat, clementine ice cream, clementine pulled caramel

bramble, cinnamon and whiskey pannacotta
bramble jelly, orange sables

fried apple rice puddings
caramel sauce, cinnamon custard, red apple crisps and caramel shards

plum créme brullee with rosehip sugar caramel
candied rosehips, orange and grapefruit fondue, sugar tuilles

lemon and liquorice battenburg cake
lemon meringue kisses, lemon panacotta

pear and bitter chocolate tart
calvados cream, almond and chocolate tuilles, pear crisp