Candlelight Dinner
£40 per head. December 6th/7th 2019, Sittings at 6.00 and 8.30 pm
Canapes and olives on arrival
To Begin
Fowey “deep water” Mussel, cream, leek and saffron soup, garlic butter crostini
Butterflied king prawns and avocado salad, pepper, lime and coriander salsa
Pressed ham hock terrine, piccalilli, balsamic steeped baby onions, Dunster spelt bread toast
Warm Clarence Court duck egg Florentine in a roasted field mushroom
To Follow
Chicken supreme, hand foraged wild mushrooms, crème fraiche and thyme linguini, parmesan and cream cheese “snap” and a green salad
Crispy panko curried monkfish, coconut, red pepper and lime sauce, peppers, ochra and ginger basmati
Baked rosemary and garlic rump lamb, dauphinoise, redcurrant and mint reduction and garlic buttered tenderstem
Fillet of West country beef wellington, port wine reduction, roasted root vegetables, sage oil and duchess potatoes (£5.00 supplement)
Roasted butternut squash risotto finished with diced feta, spring onion and fresh thyme
To Finish
Warm dark Belgium chocolate torte, crème Anglais and roasted macadamia nuts
Bramley apple and raisin brioche pudding, clotted cream and salted caramel sauce.
Blackberry and lavender mousse, tuile biscuit and Chantilly cream
Selection of local cheeses, warm walnut bread and “Reeves relish”.
Coffee and petit fours.
