Saple Menu

Sample Menu

Breast of Squab Pigeon on Parsley Risotto with Sweet and Sour Beetroot Sauce  

Terrine of Gloucester Old Spot Pork with Black Fig and Raspberry Chutney

Wild Mushrooms and Baby Vegetable Ragoüt 

Fillet of Dover Sole Stuffed with Lightly Wood Smoked Salmon on Crayfish Sauce 

Pan Fried Foie Gras on Toasted Brioche with Orange Salad

Hazelnut Mousse with Sliced Melon and Elderflower Dressing

Cornish Crab Cannelloni on a bed of Spinach with Chive Sauce

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Roast Fillet Turbot on Leek Confit with Griolle Mushrooms  

Rack of Shropshire Lamb with Couscous and Provençal Vegetables

Barbary Duck Breast on Braised Lettuce and Garden Peas

Tenderloin of Berkshire Pork Wrapped in Parma Ham Roasted on Sage with Mustard Mash Braised Carrots Sliced Beans and Black Pudding Sauce

Sauté Free Range Chicken on Mushroom and Artichokes with Mushroom Cappuccino Foie Gras Ravioli and Truffle Oil

Fillet of Local Beef Pan fried in Butter on Potato Rosti and Spinach with Dijon Mustard Sauce 

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Valhrona Chocolate Mousse with Raspberries and Shortbreads

Trio of Black Cherry Puddings

Crisp Lemon Curd Tart

 Brioche Summer Pudding with Bourbon Vanilla Ice Cream

Iced Apricot Parfait

Blackcurrant Soufflé 

Selection of English and Welsh Cheese with Biscuits Walnuts and Celery

Selection of Teas and Fruit Teas- Coffee Cafetière Cappuccino or Espresso