Mushroom & blue cheese tartlet
with a creamy sauce (V)
NEW YEAR'S EVEN MENU
New Year's Eve Menu
Starters
Duck Liver Parfait
with toasted brioche and Bramley apple & fig chutney.
Scottish Smoked Salmon and Devon Crab
with cured cucumber, lemon crème fraîche and sourdough.
Roasted squash & coconut salad
with lemon rice and sugar snaps (VE)
Roasted pumpkin & lentil soup
with crème fraîche and sourdough (V)
Mains
9oz rib-eye steak
with triple-cooked chips, watercress and horseradish butter.
Pan-fried sea bass
on tomato & herb gnocchi.
Roasted rump of lamb
with chargrilled aubergines, cherry tomatoes, sautéed heritage potatoes and red wine jus.
Stuffed guinea fowl breast
with a spinach & pecorino stuffing, served with roasted butternut squash and stem broccoli.
Woodland mushroom, truffle & vegan cheese tart
with red King Edward roast potatoes, stem broccoli and roasted roots (VE)
Desserts
Glazed lemon tart
with raspberries & cream (V)
Salted caramel profiteroles
with caramel cream and popping candy (V)
Warm poached pear
with coconut ice sorbet, candied fruits and pecans (VE)
Cranachan
whisky & honey flavoured cream with toasted oats & raspberries.
Sticky toffee pudding
with vanilla ice cream (V)