Dinner Menu

Starters

Smoked & marinaded fish, sakura leaves
 dill & rice vinegar dressing.

Cold water prawn cocktail.

Summer salad; sakura leaves, berries, chicory
 and pine kernels with truffle dressing.

Honey roasted goats cheese with pine kernels, balsamic raspberry dressing.

Mediterranean salad.

Marlborough mushrooms on herb butter fried brioche

Pate, brioche and Cumberland sauce.

Lambs liver, onion, bacon and brioche with sherry cream sauce

 

Main courses

All main course are served with vegetables as appropriate

Roasted pork loin, apple & cider jus.

Rib eye of beef, red wine jus.

Rare lamb rump, bordelaise sauce.

Duck supreme, raspberry & bacon jus.

Venison fillet, mushrooms & red currant jus.

Roasted salmon, samphire & tomato & basil sauce.

Scallop & prawn risotto with samphire.

Dolmades, lentil stuffed courgette, stuffed cabbage leaves, truffeled
artichoke, plaki, tomato & basil sauce and pilaf rice.

Tempura of Marlborough mushrooms, tofuand vegetable spaghetti
with steamed rice,soy and chilli sauce.

Desserts

Fruit & berry salad with mint, Madeira croutons and vanilla cream.

Chocolate dessert of gateau, bitter chocolate iced parfait and chocolate
 amaretto mousse.

Autumn berry dessert of bavaroise, sorbet and frozen parfait.

Apple, sultana & cinnamon tart with vanilla cream.

Lemon curd and meringue ice cream with damson coulis.

Crème brulee