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Seasonal Dinner .pdf

Original filename: Seasonal Dinner.pdf
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The Restaurant
Sample Seasonal Menu
Chefs Soup of the Day
Pressing of Gressingham Duck

Shallot and Lime Pickle, Balsamic, Reduction

Lemon Sole
Crab Risotto, Chive Hollandaise

Rosemary Gnocchi
Butternut Puree, Herb Oil

Woodland Farm Pork Belly
Roasted Scallop, Pancetta and Wild Mushrooms £2 Supplement

Fillet of Herefordshire Beef
Confit of Shallot, Oxtail £4.50 Supplement

Roast Rump of Lamb
Celeriac, Savoy Cabbage, Cep Puree, Truffle Jus £3 Supplement

Fillet of Hake
Lemon and Watercress Mash, Shellfish Broth

Poached Corn Fed Chicken
Braised Red Cabbage, Herb Potato, Wild Mushroom Jus

Shallot Tart Tatin

Worcestershire Goats Cheese, Roast Vegetables Butter Sauce (V)

Scotty’s Chocolate Plate
£2.95 Supplement

Pear Crumble Parfait
Poached Pears, Blackcurrant and Apple Sorbet

Vanilla Crème Brulee
Short Bread

Scotty’s Trio
Tonight’s best three from Pastry Chef Scotty

Dark Chocolate Fondant
White Chocolate Ice Cream

Selection of British Cheeses

Walnut Bread, Wafers, Celery £2.95 Supplement

Coffee and Confection

£35.00 per person

If you have any intolerance, allergic reaction to any ingredient, or other dietary requirement
please ensure you notify the person taking your order.
All Prices include Value Added Tax

Seasonal Dinner.pdf - page 1/2
Seasonal Dinner.pdf - page 2/2

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