DINNER MENU: Thursday 6th March 2014
Warm Duck Salad, Orange Vinaigrette, & Lambs’ Lettuce
King Prawn and Tomato Risotto,
Lemon Oil Dressing
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Fresh Cream of Fennel and Wild Mushroom Veloute- Fresh Bread Selection
Fresh Fillet of Hake with a Lemon Scented Crust, Roast Tomato and
Ratatouille Sauce
Supreme of Chicken, Roast Jus, Bacon Crisp and Celeriac Puree
Roast Stuffed Caramelised Pork Fillet, Wilted Greens and Apple Puree
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Served with Marquis Potatoes – Boulangere Potatoes and Root vegetables
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Ginger & Vanilla Crème Brulee, Rhubarb
Compote, Sable Biscuits
Warm Chocolate Fondant, Chocolate Delice,
Raspberry Puree,
Salted Caramel, & Milk Ice-cream
Carrot & Cinnamon Sticky Toffee Pudding, Poppy-seed Tuile,
Carrot & Blood Orange Sorbet
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Tea
/ Coffee