Candlelight Dinner

To Start

Hot creamy “Smokies” of haddock, cod, prawns and salmon with a pecorino crust

Chicken liver parfait, wild rocket, beetroot crisps, balsamic caviar and melba toast

Asparagus hollandaise on toasted brioche finished with crisp parsnip ribbons,

Baked king scallop mornay finished with organic cheddar (£3 Supplement)

To Follow

Fillet of beef Wellington, served with rich red wine reduction, dauphinoise potatoes and a jardiniere of vegetables (£5 supplement)

Baked rump of English lamb rubbed with fine herbs and garlic, served with a redcurrant reduction, leek and tomato gratin and a pot of boulangère potatoes

Roulade of lemon sole filled with spinach and sorrel, glazed with a Hollandaise sauce and served with buttered blue vitelotte potatoes with seaweed and a baby leaf salad

Mixed bean stuffed portebello mushroom, topped with grilled haloumi on a saffron cous cous and finished with rocket oil

To Finish

Vanilla crème brulee, raspberries and a pistachio and almond biscotti

Warm apple and date sticky toffee pudding, salted caramel sauce and clotted cream

Dark chocolate expresso mousse, white chocolate curls, bourbon crumb and vanilla cream

Cheeseboard of award winning South West cheese, “Reeves” relish, celery ribbons, grapes and a cracker selection (£2 supplement)


£45 per person

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