PRIVATE ROOM MENU
Starters Assiette
(Tasting menu where all 3 items are on the plate)
Vodka and Dill Marinated Scottish Salmon
Cured for 48 hours, served with a, a crème fraiche sorbet,
beetroot jelly cubes and fresh pea shoots
Terrine of Slow Braised Beef
Studded with root vegetables and smoked bacon served with
horseradish cream and homemade brioche toasts
Creamy Goats Cheese Pannacotta
Marbled beetroot crisps, roasted walnuts and
a heather honey and white balsamic dressing
Main Courses*
(choice of main course)
8oz Dry Aged Fillet Steak
Served with a baked potato OR chunky chips,
slow roasted plum tomatoes, flat cap mushroom, seasonal vegetables
Roasted Fillet of Wild Sea Bass
Glazed with a pinenut crust served with shallots
confit in red wine, parsnip puree and roasted salsafi
Black-Legged Chicken
Pan fried supreme and Fricassee of black legged
chicken, buttery fondant potato, baby leeks, morel jus.
Assiette of Desserts
(Tasting menu where all 3 items are on the plate)
Bitter Chocolate Delice
Marbled genoise sponge topped with a bitter chocolate mousse served with
vanilla salt caramel sauce, popcorn and vanilla bean ice cream
Vanilla and Yoghurt Sorbet Macaroons
Served with poached rhubarb and rhubarb jelly
Warm Damson and Almond Bakewell Tart
Damson plum compote and a horlicks and Malteser ice cream
A vegetarian Main Course is available
** Surf n Turf available with an £8 supplement
