New Years Eve
Sunday, 31 December 2017



Seared Scallops and Braised Pig’s Cheek served with a Dauphinoise Puree and Pancetta Crisps


Homemade Lobster & Crab Ravioli served with a Shellfish Bisque on a bed of Spaghetti Vegetables


Pan Fried Wood Pigeon Breast served with Roasted Sprouts, Streaky Bacon and Hazelnuts


Roast Vegetable and Glazed Fig Salad topped with Candied Pecans and Rochefort Cheese


Steak Tar Tar made from 32 Day Dry Aged Fillet of Beef served with a Confit Egg Yolk and Herb Infused Croute



A Duo of Herb Crusted Lamb Rack and Slow Cooked Lamb Shoulder served with a Potato Galette, Roasted Shallots and Wilted Greens


Smoked Venison Fillet served with Pickled Vegetables and Roasted Girolle, finished with a Redcurrant and Chocolate Sauce


Pan Fried Halibut served with a Crab Omelette, Bean Sprouts, Pea Shoots and a Nam Pla & Oyster Sauce


Roast Potato Gnocchi with Butternut Squash, Mushrooms, Creamy Blue Cheese and a Persillade Sauce


Pork Belly Braised in Cider served with a Black Pudding Hash, Burnt Cauliflower Puree, Pickled Red Cabbage and Apple & Pork Sauce



Baked Alaska served with a Flaming Kirsch Sauce


Warm Poached Pear served with a Gingerbread Ice Cream


Melt in the Middle Chocolate Fondant served with a Salted Caramel Ice Cream


Baileys & White Chocolate Creme Brule served with Homemade Shortbread


A Selection of Cheeses served with Water Biscuits, Quince Jelly and Red Onion Marmalade