Dining Lunch Menu

Table d’hôte


15th November 2019

Winter Vegetable Broth

Mixed hors d'oeuvres 

Salmon Gravadlax with Pickled Beetroot and Cucumber and Sour Cream 

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Pan fried 'Cajun Style ' Hake Portion, Mango Salsa & Samphire  

Pan-fried Calves Liver, Sautéed Shallots, Mushrooms, Pancetta, Brandy and Beef Jus with a Mustard Pomme Purée

Steamed Cornish Sole with Herbs and Lemon, Cauliflower Purée, Shrimp and Dill Butter Sauce

Roasted Filet ofLamb, Braised Shoulder, Bubble and Squeak Croquette, Onion Puree, Lamb Jus

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Lemon Syllabub with Mixed Berries and Shortbread Crumble

Fig and Almond Tart with Earl Grey Ice Cream

Buttermilk Pannacotta, Port and Plum Compote, Pistachio Praline

Black Forest Cheesecake

Mixed Ice Cream

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