A La Carte Menu

Examples of seasonal dishes

Spring

Lobster pappardelle
Seared Rye Bay scallops, crispy ham and beetroot essence
Home made black pudding with red cabbage and apple salad

Summer

Salad of crab and gazpacho sauce
Asparagus and morel risotto
Rack of lamb with pea and mint puree and olive and broad bean jus

Autumn

Wild bass with crushed chive potatoes and a fennel and mussel butter sauce
Cannelloni of wild mushrooms and watercress puree
Roasted partridge breast, braised leg, pancetta and game consommé

Winter

Smoked haddock and cauliflower soup with soft poached egg
Roasted onion tart with goats' cheese
Venison pie

Desserts

Nougat glace, passion fruit sorbet, passion fruit sauce
Vanilla crème brûlée
Dark chocolate terrine, rhubarb and honeycomb ice cream, rhubarb sauce

Selection of cheese with walnut bread and pickle

A selection of petit fours courtesy of Audrey's Chocolates