Autumn winter 2005

First Courses

Parfait of Duck with Warmed Confit Onion Tart and Walnut Melba Toast

Cauliflower Veloute with Infused Sorrel and Seared Baby Scallop

Sour Cream Pastry Tartlet of Braised Leek, New Potato and Gruyere with Black Truffle, Watercress Salad

Warm Salad of Gressingham Duck with Honey Glazed Vegetables and Swede Fondant

Seared Red Gurnard on a Bed of Watercress, Orange, Beetroot and Sugar Snaps with Walnut Oil Vinaigrette

Warm Tian of Cornish Crab on Slow Roasted Pumpkin, Jerusalem Artichokes and
Watercress with Gruyere and Hazelnut Oil

Galette of Wild Mushrooms with Goats Cheese and Thyme, White truffle Dressing

Lamb Shank with Braised Puy Lentils and Young Peas, on Potato Puree

Corn fed Breast of Chicken on a Leek and Potato Stack with Caramelised Butternut Squash and Black Pudding

Seared Angus Beef Fillet on Wilted Spinach, Parsnip Puree and Red Wine Roasted Field Mushroom with Brioche Herb Crumb

Twice Cooked Leg of Duck with Caramelised Apple and Roast Shallots, Red Chard and White Wine Jus

Honey and Calvados Baked Bramley Crumble with Vanilla Crème Anglaise and Almond Praline

Candied Ginger and Burnt Sherry Custard with Vanilla Butter Shortbread, Rhubarb Compote

Rum and Raisin Pannacotta with Port Wine Poached Plums and Dark Chocolate Florentine

Glazed Rhubarb Frangipan Tarte, Maple Mascarpone

Upside-down Pear and Butter Sponge with a Belgian Chocolate Sauce and Crystallised Mint

Apple and Almond Tart with Crème Anglaise