Dinner

Meal Name:
Meal Title: A la carte or Table d'Hote

Example Menu

Starters

Tian of braised belly pork with roast apple puree.
Herb crepe Filled with Provence vegetables and goats cheese cream sauce.
Crab & spring onion risotto with lemon vinaigrette.
Classical minestrone soup
Lemon sole, prawn & avocado Salad.
Layered terrine of goose & foie-Gras poached in vanilla Butter Sauce.
Raviolis of tiger prawns & salmon.

Main Courses

Breast of guinea fowl with garlic mash & caramelised onion jus.

Pan fried fillet of salmon, crushed new potatoes & spinach cream sauce.

Braised blade of beef, roasted root vegetables
with horseradish rosti & thyme

Rump of lamb, creamed celeriac & fondant potatoes with a redcurrant jus.

Balsamic plum tomato, leek & olive tartlet
with basil pesto rocket.

Pan fried fillet of brill on risotto nero,
crispy squid & cointreau sabayon.

Breast of Gressingham duck on parsnip puree,
confit leg mash & cassis.

Desserts
Caramelised banana bavarois.
Glazed bananas in dark rum syrup.
Shortbread biscuits.

Location: Stuart Restaurant
Per person: 37.5
Notes: The above menu can be offered to a maximum of 10 guests. Above that number, a Set Menu to choose from will be available.