Our new chef Justin's arrived a little over a month ago; (we reported his arrival here).
Follwoing on from this, we have updated the sample menu available to download from our website, to reflect his new ideas.
You can download the new sample menu here. The full text of the sample menu is also to be found below.
As our regular dinners will know, the menu changes daily, but we hope this sample will give returning and new guests a good idea of our contunued use of ''so much of our own produce'' as Conde Nast Johansens recently put it.
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SAMPLE MENU
Cauliflower and Shropshire Blue soup
Pressing of duck with Madeira jelly and pear chutney
Seared scallops with crushed garden peas, crispy pancetta and pea foam
Twice baked Cheshire cheese soufflé with pickled fennel and home dried tomatoes
Spinach timbales cooked to an Old English recipe
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Lemon sorbet with sparkling wine
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Roast rack of lamb with mini shepherd’s pie, baby carrots and red currant jus
Goat’s cheese ravioli, olive tapenade, roast peppers, courgette and parsley velouté
Pan fried sea bass fillet, saffron potatoes and asparagus three ways
Honey roast duck breast with dauphinoise potatoes, braised red cabbage and pan juices
Roasted sea trout with crab tortailli and samphire and shellfish foam
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Iced home damson parfait with damson jelly and meringue sticks
Dark chocolate and orange tart with orange cream and caramel syrup
Rum and raisin burnt Cambridge cream with shortbread biscuit
Strawberry and cranberry jelly with strawberry soup and vanilla ice cream
Smoked chocolate fondant with pistachio ice cream and brandy snap
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Selection of Shropshire and Welsh cheeses (extra charge)
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Freshly brewed coffee with home made petit fours
(Liqueurs and liqueur coffees are available on request)
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