Chefs canape

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STARTERS

Local rabbit consomme, black truffle and tarragon dumplings

Spiced vegetable arancini, chilli and guacamole trifle

Stuffed baked duck egg, smoked eel, foie gras and crispy pancetta, brioche toast

Lobster and langoustine ravioli, lemongrass spiced lobster bisque, baked coppa ham, spinach and basil puree

Peppered venison sirloin, white truffle pomme puree, girolle mushroom sauce

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Sorbet of the day

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MAINS

Chargrilled fillet of Wensleydale beef, braised oxtail faggot, creamed baby cabbage, black potato rosti,

perigourdine sauce

Fricasse of wild mushrooms with truffle risotto

Two day slow baked belly of pork, champagne poached plums, roast pumpkin and chervil beignet

Red wine poached halibut, juniper beurre rouge, samphire grass, roast garlic gnocchi

Roast herb crusted local lamb loin with pomme fondant, confit leg of mutton with redcurrant and balsamic jelly, braised red chicory, beetroot mash, lemon thyme and Madeira sauce

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DESSERTS

Assiette of Chocolate

(for two to share)

Apple and rose water pannacotta

Pear frangipane tart with honey mascarpone ice cream

 Five spice plums souffled pancake

Selection of British and French cheeses, homemade seasonal chutney, quince jelly

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Coffee and petit fours

Three courses £37.50 per head