Canapés |
............... |
To Start |
Celeriac Veloute with Rye Bay Scallop
and Crispy Bacon |
Pressed Mallard, Pheasant and Pigeon Terrine
with Tangy Cumberland Sauce |
Tiger Prawn, Aubergine and Courgette Tempura
with Sweet Chilli and Cucumber Dip |
Duck Liver Parfait
with Pear and Quince Chutney, Cobnut Toast |
Venison Carpaccio with Goats Cheese Dressing
wand Red Onion Marmalade |
Beetroot and Cumin Cured Salmon
with Horseradish Cream, Vodka and Beetroot Jelly |
Stonecross Goats Cheese and Beetroot Tarte Tatin
with Roquette Basil Oil |
Ham Hock, Root Vegetable and Mushroom Presse
with Piccalilli |
Wild Mushroom, Leek and Butternut Squash Risotto |
............... |
Main Course |
Rare Venison Loin and Daube
with Celeriac Mash, Rosti Potato, Braised Celery and Chicory |
Aged Fillet of Beef
with a Port Chanterelle Jus and Dauphine Potato |
Twice Cooked Pork Belly
with Celeriac, Bramley Puree,Pan Fried Scallops Cider Sauce |
Roast Pheasant Breast Wrapped in Pancetta with Game Sausage
Honey and Thyme Caramelised Root Vegetables and Juniper Jus |
Herb Stuffed Halibut with Mussel and
Winter Root Vegetable Broth |
Potato Dumplings with Winter Root Vegetables
with Barkham Blue Cheese |
Roast Breast of Gressingham Duckling
with Plums and Chinese Five Spice Sauce |
............... |
Desserts |
Christmas Pudding
with Brandy Sauce and Ice Cream |
Pear poached in Mulled
Wine Liquor with White Chocolate Parfait |
Selection of British Cheeses
with Apricot Chutney |
Orange Mousse with Grand Marnier
Curd
and Dark Chocolate Genache |
Pineapple Tarte Tatin
with Ginger Bread Ice Cream, Toffee Sauce |
Sweet Chestnut Praline Mousse
with Meringue, Clementine Sorbet and Orange Caramel Sauce |
Trio of Ice Creams
with an almond and orange Tuille |
Warm Dark Chocolate Fondant
with Marmalde Ice Cream |
............... |
Coffee and Sweet Meats |
