Banqueting

1. BANQUETING
MENU 2
STARTERS
POTATO, CIDER & ONION SOUP
Horseradish crème fraîche, dill butter
freshly baked rustic bread (v)
HAM HOCK, PICKLED CARROT & MUSTARD TERRINE
English mustard pickle, caper berry, parsley breadcrumb
egg yolk dressing
CRAYFISH & AVOCADO SALAD
Pickled radish, cucumber, shaved fennel, avocado & dill puree
ARTICHOKE & MASALA PEAR SALAD
Kidderton Ash goats cheese, pickled walnut, charred shallots
port & truffle glaze (v)
MAINS
MUSTARD & TARRAGON MARINATED CHICKEN
Smoked pomme puree, garlic green beans, charred shallot
grain mustard & peppercorn cream
POACHED FJORD SEA TROUT
Grapefruit & fennel marinade, dill crushed potatoes,
lemon courgette, celeriac & apple puree, tartar dressing
MUSHROOM & GRUYÈRE GNOCCHI GRATIN
Tarragon, porcini mushroom, wilted spinach
Roast garlic & truffle cream (v)
DESSERTS
PECAN, MAPLE & CRANBERRY TART
Stem ginger cream, pecan praline (v)
PASSION FRUIT & RASPBERRY DELICE
Vanilla sponge, raspberry curd, passion fruit mousse
BLACK FOREST CHEESECAKE
Coca mascarpone, sour cherry compote, amaretti biscuit (Ve)
Please always inform your server of any allergies before placing your order as not all
ingredients can be listed and we cannot guarantee the total absence of allergens in our
dishes. Detailed allergen information is available on request.