Autumn winter 2006

First Courses

Pan Fried Red Mullet on Beef Tomato with Pressed Tomato Dressing and Rocket Gribiche

Hot Smoked Salmon and Wasabi Won Ton Ravioli with Soy and Beetroot Shoots

Salad of Confit D’ argent Quail with Apples and Figs and Pressed Raspberry Dressing

Tian of Wild Mushrooms with a Jerusalem Artichoke Veloute and White Truffle Emulsion

Charred Aubergine and Goats Curd Mousse with Witlof and Fine Herbs, Red Pepper Dressing

Open Lasagne of Wild Mushrooms and Charred Asparagus with Truffle Paste

Rump of Salt Marsh Lamb with a Rowanberry Brioche Crust, Parsnip Puree and Sprouting Broccoli

Ridings Reserve Yorkshire Beef Bevette with Oxtail Parcel and Braised Shallots

Oven baked Cod on Pancetta and Braised Potatoes, Mustard Lentils

Potato and Feta Pancake Stack with Char Grilled Asparagus, Roasted Red Peppers and Gremolata

Supreme of Guinea Fowl stuffed with a Red Current Farcis, Fondant Potato, Nero Cabbage and Broad Beans

Blackberry and Apple Fruit Crumble Cheese Cake with Wild Berry Coulis

White Chocolate Mousse with Raspberry Ripple Berries, Spiced Balsamic Syrup and Walnut Shortbread

Pear and Frangipane Tart with Rosemary Infused Chantilly Cream

Orange and Whisky Brioche Pudding with Sauce Anglaise and Sultana Compote

Yogurt Pannacotta with Mulled Wine Poached Figs, with Orange and Cardamom Biscuits

Soft Red Fruit Trifle with Infused Orange Jelly and Chocolate Dipped Sable