New Christmas Menus Released

07.06.12

Our Head Chef Ian Lilley has been busy creating our Christmas Menus for the 2012 festive season. See below for a few examples of what we will be serving.

 

Starter:

Chicken liver rillette, orange syrup, and apple and pear chutney served with mini brioche

Beef Carpaccio with wild mushrooms, truffled pecorino shavings and toasted hazelnuts

Woodland mushroom and wild garlic stuffed aubergine with pine nut and pomegranate salad (v)

 

Main:

24 hour braised belly of lamb wrapped in garden herbs and served with sweet potato rosti, spring greens, baby leeks and finished with a mint jus

Slow braised belly of pork on parsnip puree with crispy curly kale, potato rosti and a light calvados jus and caramelized apple

Spring chicken roulade with tomato, spinach and wild mushrooms, rosemary fondant potato, and a light chicken jus
 

Dessert:

Christmas pudding cheesecake with brandy cream and pistachio sugar shard

Fig and date tart with vanilla curd and brandy ice cream

White chocolate and raspberry pannacotta with fresh raspberry salad