Christmas

SIT DOWN MENU SELECTION

 

Starters  

Garlic Butter Prawns served on a bed of Wild Rocket and Grilled Courgettes

Poached Salmon with Celeriac Remoulade and Raki Sauce

Chicken Liver Pate, Black Fig Chutney Homemade Sourdough Bread Roll

Gin Cured Salmon with Pickled Cucumber, Wasabi and Ginger

Salmon Fishcakes with Wild Peppery Rocket, Capers and Zesty Lime Dressing

Sea Bass Ceviche with Blood Orange Vinaigrette and Lime Juice

Smoked Duck Breast with Poached Pearland Walnut with Orange Balsamic Glaze

 

Vegetarian/Vegan Starters

Burrata with Baby Rocket, Orange and Lavender Oil

Spinach and Ricotta Ravioli with Sage Butter

Oven Roasted Cauliflower on a bed of Wild Watercress with Apple and Beetroot Pesto (VG)

Wild Mushroom and Roasted Chestnut Pate, Fresh Tarragon and Cranberries (VG)

Pumpkin and Sundried Tomato Ravioli with Thyme Oil (VG)

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Main Course - Poultry

Breast of Duck, Roasted Beetroot, Baby Leeks and Creamed Cabbage, Red Wine and Orange Jus

Pan Roasted Chicken Breast with Wild Garlic, Woodland Mushroom and Asparagus Spears with Beurre Blanc Sauce

Ginger Pumpkin Velouté with Roasted Chicken Breast, served with Pears, Apples and Onions

Roulade of Cotswold Chicken with Truffle Mushrooms, Leek and Potato Puree, Oven Roasted Root Veg and Tarragon Sauce

Chicken Supreme with Sautéed Chicory and Marsala Sauce

Chicken Supreme with Porcini Mushroom Sauce

Quail with Chanterelle Rillette and Carrot Puree

Pan Roasted Guinea Fowl Breast with Truffles and Leek

Honey and Orange Glazed Duck Breast with Grilled Courgette Ribbons, Asparagus Spears and Orange Segments

Pan roasted Venison Loin, Braised Red Cabbage, Gaufrette Potatoes and Gooseberry Sauce

Fillet of Venison with Red Cabbage & Celeriac Puree with Juniper Berries and Red Wine Jus

 

Main Course - Pork

Stuffed Belly of Suckling Pig with warm Pea and Chestnut Mushroom Salad with Cinnamon flavored Apple Sauce

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Main Course - Fish

Braised Halibut with Cauliflower Puree, Crab Ravioli, White Wine and Prawn Jus

Pan Roasted Sea Bass Fillet with Jersey Scallops and Minted Peas

Oven Roasted Teriyaki Glazed Salmon Fillet, Red Skin Crushed Potatoes, Asparagus, Corn and Dill Sauce

Harissa Coated Hake with Pan Roasted Fennel, Cherry Tomatoes, Mint Salsa

Hazelnut Coated Halibut with Seaweed Dumplings and Samphire

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Main Course - Meat

Roasted 28-Day Matured Fillet of Beef with Woodland Mushrooms and Red Wine Jus, Roast Chateau Potatoes

Braised Beef Cheek in Red Wine, Pomme Puree, Provencal Vegetables

Fillet of Beef with Roquefort Mousse, Spinach Mash, Wild Mushrooms an Oven Roasted Jersey Potatoes

Slow Cooked Shoulder of Lamb with Rosemary and Thyme and House Lamb Gravy

Herb Crusted Rack of Lamb with Grilled Tenderstem Broccoli, Pommes D’Allumettes

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Main Course - Vegetarian/Vegan

Wild Mushroom Butternut Squash Nut Roast Wellington with Roasted Root Vegetables (VG)

Vegetable Moussaka Timbales with Rich Tomato Sauce and Baldo Rice Vermicelli

Wild Mushroom with Red Wine and Potato Parmentier (VG)

Creamy Portobello Stragonoff with Wild Mushrooms

Desserts

Dark chocolate Mouse, Salted Caramel Brownie Bites and Milk Chocolate Cups filled with Raspberry Ganache with Mint

Dark Chocolate, Sea Salt and Caramel Tarts, Traditional Strawberry Trifle,  Bartlett Pear Crumble

Suspira Limano, Lemon Curd Tartlets, Vanilla Panna Cotta with Passion Fruit Coulis 

Caramelized William Pear Tart & Almond Custard with English Cream

Rhubarb Custard Tart with Raspberry & Strawberry Coulis

Tiramisu, espresso, Kahlua and Mascarpone Cheese

Strawberry Millfeuille, Vanilla Custard, Raspberry Sauce, Vanilla Ice Cream

A trio of Chocolate Parfait, Sherry Trifle and Vanilla Ice Cream

Raspberries with Lemon Crisp and Lemon Curd

Lemon Posset with a Blood Orange Sauce

Chocolate and Coffee Cake with Vanilla Ice Cream

Zabaglione

Dark Chocolate Mousse with  Caramelized Hazelnuts

Classic  Strawberry Trifle 

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