Dinner Parties


Autumn / Winter

STARTERS

Spiced Jerusalem artichoke soup with chestnut pesto

Partridge terrine with quince chutney and Oloroso sherry reduction

MAINS

Fillet of Longhorn beef with fondant potatoes, red wine sauce and wild mushrooms

Roast goose with Parmesan and sage polenta, pancetta and braised leeks

PUDDING

Baked figs with toasted almonds, honey and yoghurt

Chocolate tart with raspberry coulis and vanilla cream

Spring / Summer

STARTERS

Potted English crayfish with melba toast, courgette and mint salad and cucumber salad

Windrush goat’s cheese tart with fennel puree and tomato concasse

MAINS

Roast duck breast with honey and lavender glace green beans with almonds and orange peel and potato puree

Broad bean, pea and fennel risotto with courgette flowers and summer flower salad.

PUDDING

Raspberry and almond tart

Rhubarb pannacotta with poppy seed sable and rose syrup