Three Course

 
 

– To Start –

Grilled Peaches ‘Colston Basset’ blue cheese, smoked prosciutto, Bee pollen

Devonshire crab cakes, chilli pickle, avocado mousse

Hot smoked Scottish salmon, salmon mousse, quail egg, watercress, lemon gel

Wiltshire ham hock terrine, pineapple piccalilli, toasted sourdough

Grilled Portobello mushrooms, wild mushroom & truffle risotto

 


– Mains –

‘Scrumpy jack’ slow braised pork belly, apple & celeriac mash, red cabbage, pommery jus

Char-grilled free range chicken breast, sautéed chorizo, parmesan potato fondant, butternut squash purée, rosemary jus

‘Angus’ beef Wellington parcel, triple cooked chips, roasted vine tomatoes, pink peppercorn sauce

Asian infused Scottish Salmon fillet, rosemary parmentier potatoes, asparagus

‘Colston Basset’ stilton and English pear gnocchi  


– Desserts –

Chocolate delice, candied hazelnuts, Tonka bean ice cream

Poached peach & Pimms cup crumble with crème anglais

‘Grey Goose’ Vodka Lemon posset, raspberry popcorn

Sticky toffee pudding, banana butterscotch, milk ice cream

A very British cheese board