New Summer Menus Launched

Our Food Development Team devise menus specifically for each season, encompassing new trends with seasonal ingredients.

A selection from our new Spring/Summer 2011 menus:

STARTERS

corn fed chicken, white bean and baby leek terrine
with tarragon chutney and bread wafers

terrine of guinea fowl with foie gras and smoked ham hock
marinated beetroot and golden raisin puree

pork rillettes and roasted pear
with a pear and cider dressing

parma ham, avocado cream and chorizo
with gazpacho dressing

seared trout nicoise
baby new potatoes, blistered cherry tomatoes
quails eggs, fine beans and caviar

watercress mousse, aged feta, garden peas, broad beans (v)
with a lemon dressing

MAINS

ballontine of chicken, peas, baby radish, garlic cream
with spring cabbage and potato tian

roast sirloin of beef, beetroot puree, horseradish cream
with fine beans and new potato rosti

rump of cumin scented lamb, anna potatoes
and crushed minted broad beans

breast of duck, confit leg beignet, sweet potato dauphinoise
with fine beans and orange ginger reduction

pan fried john dory, asparagus, saffron potato noodles
with parsley puree and sauternes cream reduction

spinach and sun blushed tomato rotolo, goats' cheese soufflé (v)
with artichoke, broad bean and pea pithivier and garden herb sauce

DESSERTS

strawberry crumble trifle
and rosehip macaroons

bitter chocolate tart and salted caramel
with clotted cream and honeycomb

chocolate crème brulee, mint and almond financier
and sheep's milk yoghurt

vanilla mousse, raspberry jelly, fresh raspberries
and white chocolate caramelised almonds

lemon meringue pie soufflé
and raspberry sorbet

strawberry
strawberry shortcake
strawberry champagne jelly
chilled white chocolate and frais de bois soufflé