TO START
ROASTED SCALLOPS, CURRIED CAULIFLOWER
WITH PANCETTA CRISPS
GOATS CHEESE PANNA COTTA,
CHERRY TOMATO CONFIT WITH ONION PUREE
A TERRINE OF CHICKEN, BABY LEEKS WITH WILD MUSHROOM,
SPICED PEAR CHUTNEY WITH A BALSAMIC GLAZE
MAIN COURSES
A TRIO OF WELSH LAMB, FONDANT POTATO WITH
CREAMED CABBAGE AND PARSNIP PUREE
TOURNEDOS OF TUNA ROSSINI AND
WILD MUSHROOM POLENTA WITH A NICOISE DRESSING
STILTON & PORTER PITHIVER WITH CARAMELISED ONIONS
DESSERT
A TASTING OF CHOCOLATE:
WHITE CHOCOLATE PANNA COTTA
DARK CHOCOLATE SORBET
CLASSIC LEMON TART
LEMON MERINGUE ICE CREAM
RASPBERRY COULIS
ASSIETTE FOR TWO OF QUAY DESSERTS
