French onion soup with gruyere crouton
Confit duck leg on orange & thyme risotto, Gran Marnier dressing
Goats cheese soufflé with pesto dressing
Coquilles St Jacques
(Hand dived scallop, piped with potato with Mornay sauce)
**
Salmon & mushroom en croute with fresh leek cream
Medallions of Entrecote steak Rossini with liver pate & Madeira sauce
Local pheasant slowly braised with brandy, chestnut & mushrooms
Fillet of rare breed Wheatsheaf pork with Madeira, bread mousse & haricot beans
Red peppers stuffed with feta cheese & black olive mousse, lemon & coriander houmous in filo pastry, mushroom spring roll, Provencal tomato
main courses are served with potato & celeriac gratin dauphonnoise
roasted winter sesame vegetables
**
Wheatsheaf own aged preserved apricots in brandy, vanilla pod ice cream,
and raspberry sauce
Lemon tart with cinnamon ice cream
Triple chocolate terrine, warm chocolate soup, and toasted marshmallow
Banana parfait, caramelised rum banana
Bookings now being taken