SAMPLE MENUS
Canapés (choice of 2)
with Bray Nduja & saffron aioli
plum dipping sauce
wasabi aioli, hazelnut crumb
fresh satay sauce
on confit garlic sourdough, toasted hazelnut crumb
sweet potato rosti
cream cheese, Chearsley honey
tataki & thai chilli crackers
ponzu dipping sauce
spring onion & coriander
walnuts, nocellara olive tapenade, fresh basil & basil oil () )
coriander chutney
Starters
(choice of 1)
quails egg croquette, wild garlic salsa verde, nasturtium leaves, walnut ketchup
wild garlic and spring pea salad with Burrata and sorrel
quails egg, beetroot, dill salmon mousse, trout caviar, pickled cucumber & radish
Zerbinati melon, aged parmesan tuile, wild rocket, basil & black garlic pesto
with Witheridge-in-Hay, fresh truffle and hazelnut crumb
crumbled Nettlebed goats cheese orzotto & fresh leaves, thyme toasted seeds
Main
(choice of 1) – served with seasonal greens and braised root vegetables as sharing sides
with café de Paris butter, short rib croquette, pomme anna, parsnip purée
glazed shallot, celeriac puree, dauphinoise potatoes, port and cranberry jus
with lemon & wild garlic sauce, spring herb sourdough stuffing croquette, potato puree and pine nuts
caper & herb crushed potatoes, minted English peas and beurre blanc
potato gnocchi, spinach, English sparkling wine sauce with parsnip crisps
stuffed aubergine, charred lemon courgettes, spring pea & herb salad with feta and almonds
smoked romesco, glazed root vegetables, apple & miso jus
Dessert
(choice of 1, mini selections available)
lemon sorbet, pomegranate jelly, fresh mint & sugar tuile
with rhubarb jus fraises & fresh mint
alphonso mango and passionfruit
rhubarb ice cream
& homemade vanilla ice cream
with homemade honeycomb ice cream
with Allpress coffee & british cognac
Cheeseboard
available by additional request Tunworth Cowsmilk, Bix, Blue D'Affinois, Cropwell Bishop Stilton, Biscuit selection, crudites, local chutneys & grapes