Fine Dining at Home with The Wild Gourmet
Starters…
Chicken & wild mushroom ravioli, truffled mushroom cream sauce
Gravlax of Loch Duart salmon, celeriac remoulade, mustard & dill emulsion
Terrine of ham hock & baby leek, cauliflower puree, bacon crumb
Ballotine of chicken & Parma ham, roast butternut squash & sage
Kohlrabi & candy beetroot, whipped goats’ cheese, pickled walnuts (V)
New season asparagus, jersey royal potatoes, balsamic & shallot, crispy Burford brown egg (V)
For Mains…
Oven Roasted lamb rump, lamb shoulder bon bon, pomme anna, garlic roasted tenderstem broccoli, lamb sauce
Slow braised beef cheek, sundried tomato & onion potato boulangère, glazed heritage carrot
Packington chicken breast, potato fondant, pancetta rolled green beans, crispy skin
Grilled pesto rubbed sea bass stuffed with mozzarella, fresh tagliatelle, basil fish broth
Six hour cooked honey glazed belly pork, crackling, black pudding croquette, sticky red cabbage
Butter poached rosemary cod loin, sautéed potatoes in pancetta, broad beans, samphire, pickled cauliflower, butter sauce
Miso roasted aubergine, sweet chilli & ginger tofu, spiced crispy chick pea, tahini miso dressing (V)
Harissa sous vide fennel & baby carrot, roast red onion, black lentils, spiced yoghurt (V)
To finish…
Marmalade treacle tart with vanilla bean custard
Apple tarte tatin, caramelised apple sauce, crème normande
Warm chocolate fondant, pistachio Chantilly cream, raspberries
Sticky toffee pudding, butterscotch sauce, clotted cream, toffee popcorn
Individual lemon meringue pie, coconut & mint poached strawberries
Valrhona chocolate, thyme & dehydrated raspberry torte
