Starters
Potted shrimps
Lobster and Quail egg cocktail
Seared scallops with Thai noodle salad
Game terrine
Salad of honey and peppercorn marinated duck breast
Blue vinny and walnut mousse with date salad
Cream of mushroom soup with
Dorset truffle and truffle oil |
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Main
Courses
Rack of Lamb on creamed garlic and thyme flagelots with madeira sauce
Sirloin Beef Medallion with brandy and peppercorn sauce
Suckling Pig Medallion with Cider Juices
Loin of venison with spiced plum compote
Pheasant breasted stuffed with apples wrapped in air dried ham
John Dory Fillets with mussel and leek fricassee
Seafood risotto
Puff pastry tartlet of lentils, goats cheese and roast vegetables |
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Puddings
Tart tatin with clotted cream
Passion Fruit Brulee
Blackberry and apple crumble
Chocolate Fondant
Poached pears with crème fraiche mousse
Cheese Board with local Honey and Biscuits
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