Autumn / Winter 2017/18

 

Set Menu Packages
Menu Package A Menu Package B Menu Package C
Menu Selector
Starters Fish Courses Main Courses Desserts
  Sorbets Gallery  

(A) Contains Alcohol
(N) Contains Nuts
Suitable for vegetarians

 

MENU PACKAGE WA18

Smoked mackerel and prawn roulade with gravadlax

Mackerel scotch egg, gazpacho salad, rye, and lemon and dill aioli

Vegetarian:

Smoked aubergine and butternut squash roulade with fiery hummus

Refried bean Scotch egg, gazpacho salad, rye, lemon and dill aioli

*

Supreme of guinea fowl

English game pithivier

Pan Haggerty

Chantenay carrot puree and green beans

Wild mushroom and cep veloute

Vegetarian:

Layered baby fennel, kumara and plum tomato strudel with gruyere

Pan Haggerty

Chantenay carrot puree and green beans

Wild mushroom and cep veloute

 *

Pear and walnut crumble parfait

Mincemeat biscotti and honey crème fraiche (N)

*

Wines (2½ glasses per person)

Picpoul de Pinet Garrigue, Vin de France

Merlot ‘Sauvage de la Brie’ Vin de France

Additional supplement of £15.00 = £52.50 per person

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MENU PACKAGE WB18

Slow baked collar of pork and black pudding rissole in panko crumb

Roquette, chive crème fraiche, soft boiled quails egg and pear cider puree (A)

Vegetarian:

Puy lentil, thyme and celeriac rissole in panko crumb

Roquette, chive crème fraiche, soft boiled quails egg and pear cider puree (A)

*

Smoked haddock with herb and cockle butter

Butternut squash and salmon risotto

Creamy fennel sauce

Vegetarian:

Quorn and feta cheese burger

Butternut squash and dill risotto

Creamy fennel sauce

*

Pan seared Gressingham duck breast

Pulled duck leg, spring onion and caramelised chicory

Mustard Dauphinoise potato

Parmentier of root vegetables

Plum sriracha sauce

Vegetarian:

Poached duck egg, spring onion and caramelised chicory tart

Mustard Dauphinoise potato

Parmentier of root vegetables

Plum sriracha sauce

*

Coffee profiterole torte

Liqueur oranges, spiced chocolate sauce and candied pecans (A) (N)

*

Wines (3 glasses per person)

Chardonnay, Integer, Hoopenburg, Stellenbosch, South–Africa

Pinot Noir Reserva, Apaltagua, San Antonio, Chile

Additional Supplement of £24.40 = £61.90 per person 

 

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MENU PACKAGE WC18

‘Assiette of home cured seafood’

Citrus and fennel seabass, red Thai salmon gravadlax and tuna ceviche

Roquette, heirloom tomato and prawn salsa

Horseradish and chive crème fraiche

Vegetarian:

‘Assiette of organic tofu’

Citrus and fennel tofu, red Thai tofu and ceviche

Roquette, heirloom tomato and bean salsa

Horseradish and chive crème fraiche

*

Potato, leek and ham hock soup

Gruyere cheese and chive crouton

Vegetarian:

Potato, leek and lentil soup

Gruyere cheese and chive crouton

*

Loin of English Lamb rolled in gremolata

Shepherd’s pie bon bons

Salt baked rainbow carrots, celeriac puree

and wild mushroom crunch

Red wine, honey and tarragon jus (A)

Vegetarian:

Artichoke, Montgomery cheddar and heirloom tomato stew

Borlotti bean and curly kale bon bons

Salt baked rainbow carrots, celeriac puree

and wild mushroom crunch

White wine, honey and tarragon jus (A)

*

Clementine and amoretti baked cheesecake

Passion fruit sorbet, dark chocolate cup and minted redcurrant salsa 

*

Continental cheeseboard

Wines (4 glasses per person)

Sauvignon Blanc, Misty Cove, Marlborough, New Zealand

Chateau Boutillot ‘Revelations’ Bordeaux Rouge, France

Plus: 1 glass of Port or Brandy

Additional supplement of £29.00 = £66.50 per person

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STARTERS

These dishes are included in our standard charge

WS18/1

Smoked mozzarella and wild mushroom arancini

Red pepper pesto, heritage tomato and mozzarella salad

Basil oil and crisp ciabatta (N)

WS18/2

Textures of butternut squash with ewe’s cheese

Toasted pumpkin seeds, roquette cress and chipotle ranch dressing

Pesto parmesan straw (N)

WS18/3

Back fin crab and smoked haddock terrine

Bacon dust, dill, beetroot brunosie and sweetcorn relish

Quails eggs and sea lettuce puree

WVS18/3

Vegetarian: Aubergine, red pepper and mozzarella terrine

Chestnut crumb, dill, beetroot and sweetcorn relish

Quails eggs and sea lettuce puree

WS18/4

Galantine of free range chicken with bacon, apricot and sage

Salt baked rainbow carrot, chorizo and celeriac slaw

Zesty remoulade sauce

WVS18/4 

Vegetarian: Galantine of savoury nut and goat’s cheese

Salt baked rainbow carrot, spiced quorn and celeriac slaw

Zesty remoulade sauce

 

FISH COURSES

These fish dishes are offered for a supplement of £10.00 per person

WF18/1

Baked fillet of seabass

Sweet potato bubble and squeak

Nicoise dressing

WF18/2

Lime and coriander grilled Cornish hake

Crab beignet, Jerusalem artichoke sauce

WF18/3 

Smoked Scottish haddock

Tomato and goat’s curd

Watercress sauce

WF18/4

Seared tuna tataki

Vermicelli, spinach, avocado and wasabi

Soy and ginger sauce

All of the above can be served as main course dishes if requested

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SORBETS

Why not try one of our home-made sorbets at this stage of the proceedings, to clear the palate,

 for example:

Orange, Lemon, Spicy pineapple and tequila (A)

Mojito (A), Raspberry and mint, Mango and ginger

Strawberry and Honey, Champagne (A) 

Redcurrant and Lime, Triple Berry

This course is offered for a supplement of £4.20 per head

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MAIN COURSES

The dishes below are included in our standard charge, served complete with vegetables accompaniments

WM18/1

Chargrilled supreme of corn-fed chicken

Smoked garlic and mustard dauphinoise

Pan fried kale, carrot and star anise puree

Shallot and watercress sauce

WM18/2

Local Trumpington pheasant with grilled pork belly

Chive, grain mustard, celeriac and potato cake, baton vegetables

Calvados and chestnut mushroom sauce (A)

WM18/3 

Ballotine of guinea fowl with pear and tarragon

Braised leg and butterbean bon bons

Stir fired local vegetables, crisp pancetta 

Cambridgeshire honey, ale and thyme sauce (A)

WM18/4

Herb crusted chump of English lamb

Minted bubble and squeak

Nicoise vegetables, garlic, anchovy and pea puree

Lime and coriander sauce

VEGETARIAN MAIN COURSES

WVM18/1

Camembert, fig and walnut chutney tart

Smoked garlic and mustard dauphinoise

Pan fried kale, carrot and star anise puree

Shallot and watercress sauce (N)

WVM18/2 

Pepperonata, basil and Valencay goat cheese pithivier

Chive, grain mustard, celeriac and potato cake, baton vegetables

Calvados and chestnut mushroom sauce (A) 

WVM18/3 

Root vegetable, caramelised shallot and Shropshire blue cheese hot pot

Braised butterbean bon bons

Stir fired local vegetables, crisp aubergine 

Cambridgeshire honey, ale and thyme sauce (A)

WVM18/4

Spicy bean and cashew nut cutlet in sage and parsley breadcrumbs

Minted bubble and squeak

Nicoise vegetables, garlic and pea puree

Lime and coriander sauce (N)

 

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DESSERTS

These dishes are included in our standard charge

WD18/1

Toffee apple steamed pudding

Roasted almond and cranberry granola

Irish crème anglaise shot (N) (A)

WD18/2

Chocolate Florentine tart

Salted caramel cream, chocolate chip sable (N)

Cherry compote 

WD18/3

Seasonal poached fruits

Lemon mascarpone ice cream

Ginger snap (A)

WD18/4

Spiced date and orange roulade

Apple cider compote, orange and Grand Marnier jus (A)

Sesame cigar

CHEESE COURSE

 Selection of British and continental cheeses, together with biscuits is offered

 for a supplement of £5.35 per head. 

 

COFFEE

Coffee and after dinner mints are included in our standard charge

A selection of petit fours or chocolate truffles can be added at £2.00 per head.

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