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Winter Menu

Starter

Seared scallop and cauliflower puree with creamy peas and black truffle shaving serve hot presented in a verrine glass

 or

Hot pumpkin and Stilton soup serve with croutons, crumble of Stilton cheese and Brussels sprout leaves

 or

Smocked chicken breast with a Jerusalem artichoke mousseline puree, roasted radish and wild mushroom sautéed in garlic oil

 

Main

Slow cooked tender lamb shank with roasted butternut squash with mange tout served on a creamy mustard potato mash and rosemary jus

 or

Filet of cod poached in Bourgogne red wine served with parsnip and Broad beans, roasted beetroot and chantenais carrot

 or

Risotto “Winter green” with savoy cabbages and kale, vintage Italian parmesan cheese and streaky bacon

 

Dessert

Hot baked chocolate fondant with bourbon ice cream and hot chocolate sauce

or 

Fine puff pastry tart of cinnamon roasted figs serve warm with red wine syrup and a fine brandy snap biscuit

 or

Christmas fruit Bread and butter Pudding serve hot with a warm bailey cream

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