Dinner Menu
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Amushe Bouche |
Starters |
| Roasted Cauliflower Soup, Wild Mushroom Duxelle |
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Confit Duck & Chicken Pressing, Sautern Soaked Grapes, A La Grecque Vegetables |
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Pan Seared Scallop, Lobster & Scallop Torterllini, Potted Brown Shrimp Pave |
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Bon Bon of Goats Cheese & Thyme, Textures of Beetroot, Petit Celery Leaf |
Main Courses |
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Roast Fillet of Beef, Pan Seared Fois Gras, Truffle Pomme Puree, Mushroom & Roast Garlic Puree, Pickle Mushroom, Red Wine Jus |
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"Deconstructed Guinea Fowl" |
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Pan Seared Fillet of Halibut, Fine Baby Ratatouille, Saffron Poached Potatoes, Leek Puree, Brown Shrimp & Shellfish Bisque |
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Sous Vide Loin of Venison, Pomme Fondant, Beetroot Relish, Parsnip Puree, Black Pudding Bon Bon, Poached Bramble Jus |
Pre-Pudding |
Pudding |
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White Chocolate Brulee, Cherry Liquid Gel, Minted Marshmallow, Cherry Sorbet |
| Apple & Bramble Tart Fine, Lemon-thyme Jelly, Spiced Poached Brambles, Cinnamon Ice Cream |
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Banoffee Parfait, Chocolate Marquise, Toffee Puree, Caramel Popcorn |
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Selection of Cheeses with Homemade Oatcakes and Chutney |
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| Tea/Coffee served with Mrs. Livingston's Tablet £3.50 |
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2 Course £32.95 3 Course £38.95 |
| A discretionary service charge of 10% will be added to parties of 8 and over |
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