(→Main courses) |
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Soup , freshly made by the Chef (please ask for choices) | Soup , freshly made by the Chef (please ask for choices) | ||
| − | A warm pear, tarragon and walnut tart | + | A warm pear, tarragon and walnut tart: |
With a Capricorn goat’s cheese, rocket and sun blush tomato salad | With a Capricorn goat’s cheese, rocket and sun blush tomato salad | ||
Honey mustard and mint jus (N) | Honey mustard and mint jus (N) | ||
| Line 77: | Line 77: | ||
Chocolate, orange and Hazelnut tart | Chocolate, orange and Hazelnut tart | ||
| − | + | Coconut Jersey cream and citrus marmalade (N) | |
Revision as of 09:31, 16 January 2008
Starters
Soup , freshly made by the Chef (please ask for choices)
A warm pear, tarragon and walnut tart: With a Capricorn goat’s cheese, rocket and sun blush tomato salad Honey mustard and mint jus (N)
Fanned seasonal melon with citrus and ginger Greek yogurt Watercress, beansprout, coriander and orange salad Tropical fruit and mint coulis
Ballotine of corn-fed of chicken and smoked venison Trio of roasted tomatoes, pesto noodles and asparagus Sauce Remoulade and chilli oil (N)
Vegetarian alternative: Button mushrooms with marinated Feta cheese Trio of roasted tomatoes, pesto noodles and asparagus Sauce Remoulade and chilli oil (N)
Terrine of plum tomatoes, basil and Galbani Mozzarella Wrapped in a herb crepe with a Tuscan salad, sauce rouille and peppered Fromage frais
Griddled asparagus, red pepper and Parmesan cheese salad Pesto mayonnaise, sun blush tomato salsa and Focaccia (N)
Main courses
Herb and Brioche crusted fillet of salmon With a fennel, dill and pimento sauce
Pancetta wrapped Cornish monkfish With a pink peppercorn and chervil sauce
Escalope of chicken with coriander pesto Asparagus and pimento fettuccine Lemon and watercress sauce (N)
Fillet of duck glazed with honey mustard Teriyaki vegetables and egg noodles Spring onion sauce
Chargrilled tenderloin of Grasmere farm pork Spiced apple, smoked bacon and cinnamon tart Creamy Calvados sauce
Italian herb and tomato marinated rump of lamb On a Parmesan, basil and Parma ham mash Chianti sauce
Vegetarian main courses
Chargrilled flat mushroom with coriander pesto Asparagus and pimento fettuccine Lemon and watercress sauce (N)
Shallot and basil pancake filled with spiced chick peas Teriyaki vegetables and egg noodles Spring onion sauce
Dolcelate, spiced apple and cinnamon tart Creamy Calvados sauce
Italian herb and tomato beignets On a Parmesan, basil and lentil mash White wine sauce
Desserts
Baked banana and toffee cheesecake Strawberry and mint salsa Banana crisp
Pina colada and mango profiteroles Cinnamon tuille and tropical fruit
Chocolate, orange and Hazelnut tart Coconut Jersey cream and citrus marmalade (N)
Seasonal berry and elderflower syllabub
On a poppy seed and honey crescent
Lemon anglais
Lemon and passion fruit meringue pie Kiwi fruit and limoncello jus