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 autumn/winter
menu 2008
click to download menu
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 British menu
autumn 2008
click to download menu
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~ Sample Menu ~
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: starters : :
Flaked salt-fish with saffron and tarragon cream, lemon confit, grilled polenta and fresh tomato
sauce
'The Organic Smokehouse' Scottish smoked salmon with buckwheat blinis, dill cream, capers
and beetroot
Quail marinated in a walnut dressing with mushrooms and
pear and a raspberry vinegar sauce
Sweet potato & rosemary soup with almond
foam
Slow-cooked rabbit with ginger oil and wholegrain mustard, carrot
and almond salad and anchovy cream
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: main course : :
Roasted rack of lamb and slow cooked lamb shoulder with chorizo sauce and rosemary potato dauphinoise
Corvedale
beef (100% steak) faggots with butter, garlic and rosemary sauce, braised cumin carrots and creamy mashed potato
Pan-fried
duck breast with Madeira and chocolate sauce, potato and apple kebabs
Sautéed Sea bass with fennel seeds, parsnip puree, sherry vinegar sauce and
caramelised chicory
Pan-fried
haddock with tahini, pine nuts, date and coriander sauce, vermicelli and basmati rice |
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: dessert : :
Dark chocolate tart
with star-anise crème diplomat and espresso and cardamom syrup
Earl Grey crème caramel with praline crème Chantilly and almond nougatine
Cherry clafoutis with rich dark chocolate sauce
Fig frangipane with kirsch and cherry sauce and light amoretti foam
Baked honey cheesecake tart with raisin cream and
red grape sauce
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