Valentines Menu

Friday 14th February

To Start

Mushroom and tarragon soup with artisan bread and butter (v)

Ham hock terrine served with piccalilli and toasted crostini’s

Gambas pil pil; pan fried prawns with chorizo, coriander, garlic and chilli butter

Sliced warm smoked duck breast with a mango, pickled ginger and spring onion salsa,

Mini box baked camembert infused with garlic and rosemary,

topped with truffle oil and served with toasted breads

Oven baked pepper stuffed with pesto infused Mediterranean vegetables (vegan)

Palette cleanser – raspberry sorbet and iced berries

To Follow

Pan fried fillet medallions served medium with potato and herb rosti,
wilted spinach, honey roasted chantenay carrots and a brandy and pepper sauce

Pan fried lamb cutlets served with spring onion mash potato,
roasted beets and wilted kale, finished with a rich minted lamb jus

Corn-fed free-range chicken supreme, stuffed with mushroom duxelle,

served with boulangère potatoes, fine beans wrapped in pancetta and a red wine jus

Breaded lemon sole fillets with lobster mash potato, sautéed vegetables and a lobster crayfish cream

Field mushroom stuffed with sun blushed tomatoes, pine nuts, spinach and red onion,
glazed with vegan parmesan, served with Tuscan potatoes and Napoli sauce (Vegan)

Smoked chicken and Waldorf salad with mixed leaves, apple, celery and candied walnuts

Fusilli pasta in a creamy goat’s cheese sauce with cherry tomatoes and green beans,

topped with rocket and parmesan

To Finish

Chef Lily’s amazing tiramisu

Pavlova served with winter berries and vanilla Chantilly cream
Vanilla crème brulée served with chocolate dipped strawberries

Lemon and lime cheesecake with a gingernut biscuit base served with pistachio ice cream

Warm triple chocolate brownie with chocolate sauce and salted caramel ice cream

Assiette of mini desserts: brownie, tiramisu, chocolate covered profiteroles
Fresh fruit salad with lemon sorbet

Selection of ice creams and sorbet

 £45 per person