December Evening Dining

Imaginative and beautifully cooked food often changing in response to our seasons and always served with elegance.

We use local suppliers wherever possible, and try to keep down those food miles.

Please see an example of our typical dinner menu.




Starters

Wild game terrine, winter chutney, soda bread, winter leaves

Wood Pigeon breast, Koffman cabbage, butternut puree, capers and raisin dressing, cobnuts

Seared Scallops, sweet potato, chicken wings, chicory

Parsnip Pannacotta, pear granita, parsnip puree, poached pear, candied walnuts

House baked breads, burnt onion butter, olive oil & balsamic, Nocellara del Bellice olives





Main Courses

Venison loin, bolognaise, potato terrine, heritage beets, pickled blackberries

Whole roasted Partridge, bread sauce, game chips, watercress, game jus (w/ends only)

Turkey and Cranberry Pie, sage creamed potato, buttered kale, greens

Confit Trout fillet, red wine risotto, pak choi, red wine jus

Chestnut and spinach roulade, squash puree, salt baked pumpkin, cavelo nero

Pork belly, apple fondant, pig cheeks red cabbage puree, creamed potato





Puddings and Cheese

Baked apple terrine, Douglas fir ice cream, candied apple, tea infused custard

Chocolate torte, Pedro Ximenez jelly, prune ice cream, chocolate pastry, cherry puree

Blood orange cheesecake, Tonka bean ice cream, puffed wild rice

Winter spiced sticky toffee pudding, egg nog ice cream, caramel sauce

Trio of Chef’s homemade ice creams

Cheese board: Hartington Blue, Yorkshire Fettle, Staffordshire organic Cheddar, Bosworth Ash, artisan biscuits, house chutney, fruit loaf