Autumn Menu
Starters
Butternut Squash Soup with Fresh Baked Scones
A smooth and rich Butternut Squash soup topped with a crunchy seed crumb, served with warm home baked sage and parmesan 'tear and share' scones and chilled parsley butter.
Blue Cheese and Pear Open Tart
Crisp puff pastry topped with a full flavoured and tangy blue cheese mousse, slices of sweet mulled pear, toasted walnuts, tart apple matchsticks and crumbled Stilton. Served with peppery leaf salad.
Game Terrine
Delicious meaty new season British game terrine, served with freshly baked bread and celeriac remoulade.
Baked Camembert
Individual portions of creamy Camembert, baked to melting point and served with sourdough toasts and homemade sweet and mild chilli pepper jelly.
Smoked Mackerel Pate
Fresh and light smoked seasonal Mackerel Pate infused with lime zest, served with a pickled cucumber carpaccio, edible flowers and melba toast.
Pheasant Rillettes
Delicious new season pheasant, marinated for 24 hours with sage and orange and slow cooked for a hearty rillettes. Served in individual preserving jars and accompanied by toasts, cornichons and home made Sage and Sauternes jelly.
Mains
Venison, Porcini and Truffle Lasagne
My favourite dish of the season! Individually served Lasagne, made with rich Venison ragu, infused with porcini mushrooms and English truffle.
Lamb Shanks in Red Wine
Melt-in-the-mouth organic lamb shanks, slow cooked for 6 hours in a rich and indulgent red wine sauce. Served with creamy mashed potato and Vichy carrots.
Hunter’s Chicken Casserole
A variation of the Italian Pollo alla Cacciatora. Tender organic chicken, marinated for 24 hours in red wine and roasted with a fragrant tomato sauce. A gentle kick of heat comes from the chilli marinated olives. Served with cracked garlic potatoes and oven roasted Mediterranean vegetables .
Spiced Vegetarian Tagine
A medley of fresh vegetables cooked with Moroccan inspired herbs and spices, topped with coriander and served with flat bread. (v)
(available as a single serving if one of your party is a vegetarian.)
Roasted Haddock with Tapenade Crust
Responsibly fished Cornish Haddock, roasted with a rich sun-dried tomato and olive tapenade crust. Served on a crisp Rosti potato and accompanied by a tomato consommé.
Puddings
Raspberry and Champagne Posset
Silky smooth Posset, made from fresh raspberries, champagne and British organic cream. Served with white chocolate and raspberry shortbread and edible flowers.
Toffee Apple Pudding with Toffee Sauce
Individual delicious toffee apple sponge puddings, served with a indulgent warm toffee sauce and home made vanilla ice-cream.
White Chocolate Parfait
Rich and luxurious white chocolate parfait, served with fresh raspberries and raspberry coulis.
Passion Fruit Pavlova
Individual home baked meringues, served with passion fruit cream and fresh passion fruit. Accompanied by a mango jelly and freshly made passion fruit ice cream. Garnished with edible flowers and mint leaves.
Salted Caramel Panna Cotta
Creamy panna cotta, flavoured with salted caramel and served with a crumbled peanut praline.