Menu Selector 2013 STARTERS Soups

Menu Selector 2013 STARTERS Soups Cream of Leek & Potato Soup Welsh rarebit Sippet, Parsley Oil SP W A

Honey Roasted Parsnip Soup Chive Crème Fraiche AW

Cream of Roasted Vine Tomato Soup With Basil Oil S

Pea & Ham Soup With Confit shredded smoked ham, Mint Oil AW

Traditional Italian Minestrone Parmesan Sippets ALL

Cream of Jerusalem Artichoke Velouté Truffle Oil AW

Chicken Consommé “Royale” Julienne of poached Chicken and Leeks scented with Tarragon and garnished with paysanne of vegetables SP S

Vegetarian Starters Trio of Seasonal Melon Forest Fruit Compote, peppered Strawberries, Passion fruit Dressing S SP

Warm Mille Feuille of Wild Mushrooms With Avocado & Tomato Fricassee & Madeira Jus AW

Goats Cheese Cromesquise, Celeriac Remoulade With Redcurrant Dressing ALL

Bruschetta of Char-grilled Asparagus Pepperanate, wild rocket, Tomato Hollandaise S

Fish Starters Roularde of Seafood Medley Lined with smoked salmon, toasted Soda Bread, Saffron Crème Fraisché and Micro Salad ALL

Smoked Haddock Tartlet With Red Onion Marmalade & Sun Blushed Tomato Dressing A W SP

Mediterranean Prawn & Crayfish Cocktail Marie rose Sauce and baby gem SP S

Home Cured Gravadlax of Salmon Tian of Avocado and Tomato, pea shoot salad, Sweet Dill Dressing ALL

Meat Starters Roularde of Smoked Ham Hock Rossace of Tomato & Radicchio salad, tarragon Mayonnaise AW

Chicken Liver Parfait With Pear & Apple Compote, Spiced Ginger Bread, Red Wine Syrup AW

Char-grilled Asparagus & Parma Ham Rolls Italian Salad, Pickled Mustard Fruits S

Pressed corn-fed Chicken Terrine Caramelised Fig, sauce Grabiche A W SP

INTERMEDIATE COURSE (supplement of £4.00 per person) SORBETS Passion Fruit Lemon Grass Pink Grapefruit Champagne Apple & Calvados

FISH MAIN COURSES Poached Pave of Salmon Buttered Baby Parisian Potatoes, Roasted Fennel, Roularde of Mediterranean vegetables Whole Grain Mustard Cream Sauce SP S

Tournedos of Salmon Served with Braised Chorizo Lentils, Confit Potato, Braised Baby gem, Tomato & Cumin Jus with Glazed Carrots AW

Seared Fillet of Cod with Herb & Parmesan Crust Grilled Polenta, Black Olive Tapenade & Scented Veloute ALL

Roasted Tranchè of Halibut Fondant Boulangerè, Braised Leeks, Citrus Scented Chantannay Carrots, Pernod Cream SP S

Pan Fried Fillet of Sea Bass With Olive Crushed Potatoes, Black Olive Tapenade, Escabeché of Carrot & Fennel, Niçoise Jus SA

MEAT MAIN COURSES Roast Breast of Corn-fed Chicken With Cocotte Potatoes, Buttered Leeks & Madeira Jus SP S

Char-grilled Ballontine of Free Range Chicken filled with smoked Mozzarella and sun-dried Tomato, Saffron risotto Cake, Lemon Thyme Cream SA

Slow Roasted Loin of Pork Served with Pomme Dauphinoise, Caramelised Apple & Calvados Jus AW

Roast Breast of Greshingham Duck Served with Plum & Port Compote, Pomme Fondant & Cabbage Parcel AW

Braised Shin of Aberdeen Angus Beef Potato Puree, Parsnip fondant, thyme & Madeira Jus AW

Slow Roasted Sirloin of Beef & Yorkshire pudding Served with Pomme Fondant, Red Wine Jus with Wrapped French Beans ALL

Roast Rump of Welsh Lamb topped with Savoury crust Confit Potato, Roasted Shallots with Rosemary & Red Wine Jus SP S

Roasted Best end of Welsh Lamb “En Croute” Loin of Lamb wrapped in crispy puff Pastry, Pomme Boulangerè, Roasted baby Onion, Rosemary Jus SP

Slow-cooked Tornado of Aberdeen Angus Beef Pomme Confit, Buttered Spinach, sautéed wild Mushrooms, Pancetta Crisp, cognac Jus SA

Baked Fillet of Beef Wellington Beef Wrapped with Savoury pancakes, mushroom duxelle, Foie Gras Parfait and buttery puff pastry, Pomme Fondant, madeira jus A W SP

VEGETARIAN MAIN COURSES Sun Blushed Tomato Risotto With Asparagus Tips & Basil Pesto

Wild Mushroom Feuillete Sautéed wild mushrooms, roasted Asparagus, Cep Cream

Char grilled Vegetable Gateau With Ratatouille of Vegetables, roasted polenta, tomato & coriander jus

Spinach & Ricotta Cheese Tortelloni Sautéed spinach & sun dried tomato Cream

Roasted Egg Plant Tomato & Coriander Cous-cous, Dressed Red Chard Smoked Paprika dressing

DESSERTS Vanilla Crème Brulee Pistachio Biscotti ALL Glazed Tart au Citron Raspberry Compote SP S Milk Chocolate Mousse Lange de chat Biscuit Vanilla Syrup ALL Bread & Butter Pudding Whiskey Anglaise AW Lemon & Lime Panna Cotta Served with Rumptoft Fruits SP S Blackberry Bakewell Tart Sauce Anglaise AW Sticky Toffee Pudding Butterscotch Sauce, Plum Confit AW Tiramisu & Coffee Anglaise With Chocolate Tuille & Griottine Cherries ALL Warm Apricot & Almond Tart Clotted Cream Ice Cream AW Dark Chocolate Marquise With Citrus Fruits & Grand Marnier Sabayon SP S A Selection (4-5) of British Farm House Cheeses specially selected for you Spiced Pear Compote, Savoury Biscuits Or A Platter of cheeses Per Table of 10 covers

Tea, Coffee & After Eight Mints Tea, Coffee & Chocolate Truffles Tea, Coffee & Petit Fours Seasonal dishes: Sp = Spring S = Summer A = Autumn W = Winter