Dinner
"AFTER A GOOD DINNER ONE CAN FORGIVE ANYBODY,EVEN ONES OWN RELATIONS"
DINNER - STARTERS
Mezze Plate
Chickpea Falafel, Hummus, Beetroot Tahini, Carrot Tabouleh, Baba Ghanoush, Tzatziki, Pickled Vegetables – Flat Bread
Seared Sword Fish
with Crayfish Cocktail in Mary Rose Sauce
Gin & Tonic Prawns
Tiger Prawns in a Gin and Tonic Batter with Mixed Leaf Salad and Lime Aioli
Grilled Thai Marinated Quail
on a Mint and Lemongrass Slaw with Peanut Nahm Jim
Walnut and Pine Nut Crusted Goats Cheese
with Grilled Courgettes and Burnt Honey and Lavender Dressing
Beef Carpaccio
with a Beetroot and Feta Salad- Sundried Tomato Oil and Pesto
Chilli Glazed Octopus and Grilled Chorizo
on an Apple, Celeriac and Seeded Mustard Remoulade
DINNER - MAINS
Char Grilled Fillet Steak
with Dauphinoise Potato, French Beans and Port Wine Jus
Pink Roast Loin of Venison
with Game Shepperd's Pie topped with Parsnip and Pancetta, Braised Red Cabbage and Game Jus
Roast Cornfed Chicken Breast in Dukkah Spices
with a Winter Vegetable, Apricot and Almond Tagine
Miso Sesame Aubergine
on a Stir-Fry of Kimchi, Pak Choi, Cashew Nuts and Charcoal Noodles
Roast Pork Tenderloin with Black Pudding Scotch Egg
on Cauliflower Cheese Puree and Kale - Cider Sauce
Grilled Halloumi on Wild Mushrooms in Tarragon Cream
with Portobello Mushroom topped with Horseradish Leeks and Pea Puree
Pan Fried Stone Bass Fillet with Large Prawn
on a Potato, Fennel, Samphire Grass and Tomato Fricassee - Lemon Caper Butter
DINNER - PUDDINGS
Hazel Nut Parfait
with Hot Toffee Sauce
Affogato
Home Made Chocolate Ice Cream with Shot of Espresso and Frangelico
Rum and Raisin Panna Cotta
with Salted Sesame, Peanut Biscuit
Warm Peanut Butter Blondie
with Banoffe Swirl Ice Cream
Rich Chocolate Nemesis
with St Clements Posset and Short Bread
Sloe Gin Plum and Apple Crumble
with Custard
English Artisan Cheeses with Condiments
with Tunmore, Isle of Wight Blue, Wookie Hole Cave Aged Cheddar, Smoked Dorset Red and Driftwood Goats Cheese