Menu
Gala Dinner

 

 

Canapes:

Dome of Foie Gras, rhubarb, chervil, toast

Lamb roll pancake, mint, peas, chilli jelly

Savory shortbread, tomato tapenade, asparagus, cream cheese, pink peppercorns (v)

Baked Scottish salmon, fondant potato, Béarnaise sauce (hot)

 

 

 

Starter:
Taleggio and caramelised shallot tart, peperonata, curly endive, amaranth herb salad (v)

 

 

Main Course:
Gressingham duck confit, potato gratin, kale with caraway, heritage carrots, port and Burgundy wine jus

Vegetarian Main:
Melanzane alla Parmigiana, Roman semolina gnocchi, buffalo mozzarella, basil infused oil (v)

 

 

 

Dessert:
Pina colada tart, mint mousse, pineapple and Malibu foam

White Wine:
Sauvignon Blanc Destinea, Val de Loire, Joseph Mellot 2015/16 France

Red Wine:
Grenache Cotes du Rhone, La Denteliere 2015/16 France