sample Dinner menus

Starters
Seafood bisque with a saffron aioli and prosecco shot
Ham hock braised with beetroot and apricot served with borscht, rye and vodka
Beetroot risotto with candy beets and poached monkfish and chorizo lardons
Jerusalem and globe artichoke layered with shallot and served with a sweet walnut dressing
Seared venison mini fillet served with fondant potato and poached juniper pear
Spiced spinach with camembert and cranberry in fueille de brick with fondant potato and poached juniper pear

Mains
Slow cooked shoulder of lamb with feta, served with a mixed bean and shallot cassoulet, pan fried ratte potatoes and a balsamic jus
Four nut and Shropshire blue millefueille with portabello mushroom and a broccoli shot and white wine jus
Lightly cured salmon with braised and pickled beetroot, baby swede and onion with celeriac and dill dauphinoise
Roast guinea fowl with a stilton tarragon and wild mushroom farce, garlic fondant potato caramelised parsnip and baby carrots
An open lasagne of chestnut and Japanese wild mushrooms with spinach, sun-dried peppers, pine nuts and truffle oil served with a tarragon cream (V)
Poached cod with skordalia and a rich tomato compote, served with mange tout and broccoli tempura

Dessert
Light and dark Belgian chocolate mousse and a shot of pedro ximenes
White chocolate profiterole with a sharp rhubarb filling, poached strawberry and a warm brandy
Flan de naranja with orange tuile and mini cointreau snaps
Fig frangipan with homemade sloe gin ice-cream and a shot of warm sloe gin