seasonal wedding menu selections - Scone Palace...
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seasonal & wedding menu selections
Transcript of seasonal wedding menu selections - Scone Palace...
seasonal & wedding menu select ions
Wedding Menus 2013
Weddings at Scone Palace - seasonal canapé selection 2013
Spring & Summer canapé selection
Hot Canapés
Thai Fish Cakes with Sweet Chilli Dipping Sauce
Vegetable Spring Rolls with a Chilli, Soy & Coriander Dipping Sauce
Chipolatas with Honey & Toasted Sesame Seeds
Asparagus, Parma Ham and Parmesan Filo Roll
Pea & Asparagus Risotto served in a Chinese Spoon
Mini Scrambled Egg and Salmon on Mini Melba Toast
Wild Garlic Pesto & Potato Bon Bons
Filo Parcel with Homemade Rhubarb Chutney & Haggis
Crisp Polenta with Wild Mushroom Sautéed in Herb Butter
Trout Croquettes with Champagne Hollandaise
Toasted Muffins with Smoked Haddock, Poached Quails Eggs with a Crème Fraiche & Chive Sauce
Cold Canapés
Filo Tartlets with Bang Bang Chicken
Sushi Rice Balls with Keta Caviar
Duck Pancakes filled with Julienne of Cucumber & Spring Onion with Hoi-Sin Sauce
Buckwheat Blinis with Crème Fraiche, Smoked Salmon & Avruga Caviar
Smoked Trout with a Pink Peppercorn Cream on a Crostini
Cherry Tomato filled with Artichoke Puree & Crispy Iberico Ham
Chive Pancakes with Spiced Red Onion and Crème Fraiche
Maki Sushi with Salmon & Spinach
Mini Yorkshire Puddings with Horseradish Cream and Rare Roast Beef
Carpaccio of Perthshire Beef with Micro Rocket & Mascarpone served on a Croute with Truffle Dressing
& Parmesan Shavings
Langoustine Tacos
Pate de Foie Gras with Sauterne Jelly served in Brioche Baskets
Pudding Canapés
Mini Raspberry Tarts with Crème Anglais
Mini Ice Cream Cones with Strawberry Ice Cream
Raspberry Macaroons
Passion Fruit Macaroons
Chocolate Macaroons
Vanilla Macaroons
Mini Chocolate Brownies studded with Raspberries
Mini Pavlova with Marbled Rose Cream
Bakes Rhubarb & Custard Tarts
Lavender Cream Meringues
Tiny Heart Shortcakes with Clotted Cream & Strawberries
Selection of 4 Canapes - £11.00+VAT per person
Selection of 6 Canapes - £16.00+VAT per person
Selection of 8 Canapes - £21.00+VAT per person
Weddings at Scone Palace - seasonal canapé selection 2013
Autumn & Winter canapé selection
Cold Canapés
Toasted Panettone topped with Mascarpone & Honeyed Fig with Crispy Pancetta
Wild Rice& Spring Onion Pancakes with an Avocado Lime Salsa
Smoked Duck with Cranberry & Port Sauce on a Bruschetta
Scottish Mallard Duck on a Mini Tattie Scone with Homemade Plum Sauce
Smoked Chicken & Apricot Chutney in a Filo Basket
Mini Parmesan Basket with Wild Mushroom & Creamed Goats Cheese with a Parmesan Crisp
Chicken Liver Parfait on Bruschetta with Beetroot Jelly
Caramelised Red Pepper & Rosemary Tartlets
Bruschetta with Parmesan, Jerusalem Artichoke Puree & Basil
Parmesan Cheese Straws with a Parmesan Cream Dip
Feta, Rocket and Mushroom Bruschetta
Smoked Chicken & Apricot Chutney in a Filo Basket
Hot Canapés
Mini Tempura Haggis Balls served with Homemade Red Onion Marmalade
Chipolatas with Honey and Sesame
Pheasant Supreme with Mango Chutney Cream served in a Spoon with Wild Rice
Tartlet Filled with Stilton, Walnuts & Red Onion Marmalade
Roasted Cherry Tomato & Horseradish Tartlets
Carrot & Cumin Pancake with a Carrot Butter & Sweet Red Onion
Haggis Tartlets with a Whisky Cream Sauce
Isle of Mull Cheddar with Apple and Walnut Chutney in a Crispy Wanton
Smoked Aubergine Puree, Toasted Flatbread with Pomegranate Jelly
Cherry Tomato Tart Tatin with Rosemary
Celeriac Rosti, Seared Wood Pigeon, Spiced Crumble & Chives
Black Pudding with Rhubarb Chutney in Filo Pastry
Pudding Canapés
Brandy Snap with Grand Marnier Whipping Cream
Dark Chocolate Tart filled with Butterscotch & topped with Dark Chocolate Ganache
Mini Pecan Pies
Bitter Chocolate Torte
Mini Ice Cream Cones Filled with Rum & Raisin Ice Cream
White Chocolate Chip Cupcakes
Vanilla & Dark Chocolate Macaroons
Chocolate & Orange Truffles
Rum & Pomegranate Jellies
Apple & Bramble Crumble Tartlets with Clotted Cream
Carrot Cup Cakes
Honey & Cardamom Sponge with Mango & Lime Cream
Selection of 4 Canapes - £11.00+VAT per person
Selection of 6 Canapes - £16.00+VAT per person
Selection of 8 Canapes - £21.00+VAT per person
Weddings at Scone Palace - drinks Packages 2013
Package One
On Arrival or After Ceremony
2 Glasses per person of any of the following
Sparkling Wine - Choose from Saumur, Brut NV or Prosecco Spumante, Dal Bello, Feudo Regina, Italy NV
Fresh Orange Juice
Still & Sparkling Water
With your Wedding Breakfast
Half Bottle of Wine per person
Choose from:
White Wine - Pinot Grigio, San Simone, Grave Del Fruili, Italy, 2010 or Chardonnay, Mountadam, Barossa, Australia, 2010
Red Wine - Château Villars, Fronsac, Bordeaux, 2004 or Châteauneuf-Du-Pape, Château Mont-Redon, Rhône, 2007
For the Toast Before or After your Wedding Breakfast
1 Glass of Sparkling Wine
£22.50 + VAT per person
Package Two
On Arrival or After Ceremony
2 Glasses per person of any of the following:
Sarcey Chamapagne
Fresh Orange Juice
Still & Sparkling Water
With Your Wedding Breakfast
Half Bottle of Wine per person
Choose from:
White Wine - Sancerre, Expression Terroirs, Jean-Claude Chatelain, Loire 2010 or
Pinot Grigio, San Simone, Grave Del Fruili, Italy, 2010
Red Wine - Château Villars, Fronsac, Bordeaux, 2004 or Châteauneuf-Du-Pape, Château Mont-Redon, Rhône, 2007
For the Toast Before or After your Wedding Breakfast
1 glass of Sarcey Champagne
£28.00+VAT per person
Wedding Children’s Menu
Main Course
Shepherd’s Pie with Peas
Fish Pie & Green Beans
Bangers & Mash
Homemade Chicken Nuggets & Chips
Macaroni Cheese
Homemade Fish Fingers & Chips
Lasagne
Homemade Pizza with a Topping of your Choice
Pudding
Jelly Boats with Ice Cream
Chocolate Brownies
Rice Krispie Squares
Yoghurt & Fruit
Homemade Swiss Roll
Meringues & Strawberries
Weddings at Scone Palace - children’s menu selection 2013
Weddings at Scone Palace - evening Buffet suggestions 2013
Wedding Evening Buffet Suggestions
Mini Pitta Breads with Indian Beef Curry
Mini Bagels with Smoked Salmon & Cream Cheese
Mini Stilton & Caramelised Onion Quiches
Thai Green Curry Chicken Kebabs
King Prawns with Lemon Grass, Chilli & Coriander on Skewers
Bacon Rolls
Mini Croque Monsieur
Stovies
Scotch Pies
Selection of Pakoras & Dips
Puddings
Mini Chocolate Brownies Studded with White Chocolate Chunks
Mini Lemon Tarts
Mini Meringues
Mini Ice Cream Cones with an Ice Cream of your Choice
Cheese & Biscuits (Supplement of £4 per person)
Each Savoury Item - £5.50+VAT per person
Each Pudding Item - £3.50+VAT per person
Wedding Wine Selection
White Wine
Scone Palace House Wine - £14.00
Sancerre, Expression Terroirs, Jean-Claude Chatelain, Loire 2010 - £19.00
Pouilly Fumé, Jean-Claude Chatelain, Loire, 2009 - £19.00
Chablis, Domaine Prieuré St Côme, Burgundy, 2009 - £19.00
Pinot Grigio, San Simone, Grave Del Fruili, Italy, 2010 - £16.80
Sauvignon Blanc, Pencarrow Estate, Martinborough, NZ, 2010 - £19.00
Chardonnay (unoaked), Mountadam, Barossa, Australia, 2010 - £16.50
Rosé Champagne
Scone Palace House Rosé Wine - £14.50
Obra Prima Rosado, Familia Cassone, Mendoza, Argentina, 2010 - £15.50
Château Rio Tor Rosé, Côtes de Provence, France, 2010 - £17.50
Red Wine
Scone Palace House Red Wine - £14.00
Château Villars, Fronsac, Bordeaux, 2004 - £27.50
Châteauneuf-Du-Pape, Château Mont-Redon, Rhône, 2007 - £33.00
Dominio Alto Rioja, Crianza, Spain, 2006 - £16.00
Palomar Estate Merlot, Colchagua Valley, Chile, 2010 - £16.00
Voyager Estate Shiraz, Margaret River, Australia, 2008 - £23.60
Pencarrow Estate Pinot Noir, Martinborough, NZ, 2009 - £19.50
Cabernet Merlot, Mountadam, Barossa, Australia, 2008 - £17.00
All of the above wines are subject to availability and prices are quoted ex.VAT per bottle.
Alternatively you may wish to supply your own Wines and pay a corkage charge of £.9.00inc per bottle opened
Weddings at Scone Palace - wedding wine selection 2013
Weddings at Scone Palace - scottish menu Seasonal Selection
Spring & Summer menu options
CanapésPlease select four from the following selection
Belhaven Smoked Trout on a Buckwheat Blini with Caviar
Mini Arbroath Smoky Fish Cake with a Herb Tartar Sauce
Dunsyre Blue, Rocket on a Honey Bruschetta
Mackerel with Apple Puree on a Bruschetta
Isle of Mull Cheddar Fritters with Fig Jam
West Coast Queenie Scallops in a Homemade Crisp with Pea Puree
Starters
Goats Cheese & Quince Puff Pastry Tartlet
Hot Smoked Scottish Salmon Salad with Avocado Salsa
Pan Fried Scallops with ‘Puddledub’ Bacon, Pea Puree & a Micro Herb Salad (£5.00+VAT surcharge per person)
Smoked Salmon with Celeriac Remoulade & Chives with Micro Rocket
Spring Salad with Warmed Goats Cheese Crotons with Pink Grapefruit & Honey Dressing
Main Course
Slow Roast Scottish Lamb Shank with Cannon of Lamb served with New Potatoes, Seasonal Vegetables & Bramble Jus
Scottish Loin of Venison with Potato Rosti, Spring Greens and Blackberry Sauce
Chicken Breast Stuffed with Caboc & Shallots wrapped in ‘Puddledub’ Streaky Bacon with Seasonal Vegetables & Braised Potatoes
Scottish Pork Fillet Stuffed with Apricots served with Haggis Crumble, Seasonal Vegetables & Red Wine Sauce
Galloway Beef Fillet with Potato Galette, Roasted Shallots & a Carrot Butter a Red Wine Jus
Scottish Salmon with Samphire Cockles, New Potatoes & a Crisp White Wine Sauce
Puddings
Elderflower & Raspberry Jelly with Angus Strawberry Coulis & Scottish Heather Honey Ice CreamRhubarb & Custard Three Ways
Deconstructed Cranachan - Flapjack with Raspberry & Whisky Jellies and a Honey Ice Cream
Pimm’s Jelly with Vanilla Macaroons
Perthshire Raspberry Soufflé with Homemade Shortbread
Weddings at Scone Palace - scottish menu Seasonal Selection
Autumn & Winter menu options
CanapésPlease select four from the following selection
Chicken Liver Parfait on Toasted Scottish Oatmeal Bread
Mini Ayrshire Goats Cheese & Red Onion Marmalade Tart
Haggis Balls with Red Onion Chutney Dip
Crispy Scottish Mallard on a Mini Tattie Scone with Plum Jam
Mini Venison Sausages with an Apricot Glaze Served in a Traditional Farmhouse Loaf
Starters
Smoked Haddock Risotto Topped with Duck Egg & Mustard Leaves
A Broth of Scottish Shellfish with Homemade Bread
Warm Ayrshire Goats Cheese Salad with Honeyed Fig, Roast Sweet Potato & Caramelized Red Onion
Home-Grown Beetroot & Red Onion Tartlet
Cullen Skink with Crusty Bread
Main Course
Roast Grouse with Game Jus and Game Chips (Only available 12th Aug - 15th Oct)
Scottish Wood Pigeon Breast with Wholegrain Mash & Rowan Berry Sauce
Scottish Loin of Venison with Wild Mushrooms & Dauphinoise Potatoes
Stuffed Pheasant Ballontine with Creamy Mashed Potatoes & a Whisky Cream Sauce
Aberdeen Angus Beef Fillet with Chanterelle Mushrooms & Madeira Jus
Individual Game Pies with Rich Gravy, Roasted Root Vegetables from the Garden & Mashed Potatoes
Puddings
Chocolate Fondants with Mint Ice Cream
Chocolate & Glenmorangie Whisky Tart
Spiced Plums with Cinnamon & Star Anise with Homemade Shortbread & Vanilla Custard
Apple & Bramble Crumble Tartlets with Clotted Cream
Champagne & Sparkling Wine Selection
Champagne
Sarcey Champagne NV - £31.50
Pommery Brut Royal Champagne NV - £52.00
Moët & Chandon Brut Impérial Champagne NV - £49.50
Bollinger, Special Cuvée NV - £58.00
Veuve Clicquot, Brut NV - £56.00
Rosé Champagne
Sarcey, Rosé NV - £40.00
Pommery, Brut , Rosé NV - £45.00
Sparkling Wine
Saumur, Brut NV - £15.60
Saumur Rosé Sparkling Wine, NV - £16.75
Antonin Truffer, Chardonnay, Brut Traditional, NV - £14.00
Prosecco Spumante, Dal Bello, Feudo Regina, Italy NV - £17.30
Masia Gran Bach, Cava Brut, Spain, NV - £14.00
All of the above wines are subject to availability and prices are quoted ex.VAT per bottle.
Alternatively you may wish to supply your own Champagne & Wines and pay a corkage charge of £16.00inc per bottle opened for Champagne & Sparkling Wines and £9.00inc per bottle opened for Wines
Weddings at Scone Palace - champagne & sparkling wine selection 2013
Seasonal Menus 2013
Seasonal Menus at Scone Palace - spring 2013
Menu Option One
Asparagus Salad with Toasted Hazelnuts
& an Orange Dressing
Seared Chicken Supreme with Potato Rosti,
a Spring Pea Broth,
Roasted Cherry Tomatoes & Green Beans
Trio of Rhubarb Tart Tatin, Vanilla Crème Brulee & Rhubarb
Fool with Homemade Shortbread
Menu Option Two
Salmon & Asparagus Terrines with Horseradish
Crème Fraiche
Parmesan Coated Spring Chicken with
Buttered Jersey Royals,
Spinach & Spring Peas with a Mascarpone & Parmesan Sauce
Crunchy Individual Rhubarb Crumble with
Vanilla Pod Ice Cream
Menu Option Three
Moroccan Crusted Salmon with Rocket & Preserved Lemon
Seared Guinea Fowl with a Truffle Infused Potato Galette with
Carrot Butter & Broad Beans with
a Wild Mushroom Sauce
Trio of Crepe Suzette, Orange Mousse &
Grand Marnier Ice Cream
Menu Option Four
Warm Salad of Wood Pigeon with Lardons &
a Walnut Oil Dressing
Fillet of Sea Trout with Chive & Shallot Potato Galette with a
Spring Onion & Pea Puree & a Herb Butter Sauce
Individual Lemon Tarts with Rhubarb Compote
Menu Option Five (Surcharge of £8+VAT per person)
Carpaccio of Perthshire Beef with a Rocket & Parmesan Salad
& a Truffle Dressing
Parsley & Pea Risotto with Fillet of Halibut, Crisp Serrano Ham
with Green Beans & Tomato Powder
Banana Pancakes with Caramel Sauce & Clotted Cream
Menu Option Six(surcharge of £8+Vat per person)
Watercress Salad with Baked Goats Cheese and Gooseberries
with a Honey & Balsamic Dressing
Two Bone Rack of Spring Lamb with Lemon & Thyme Roasted
Shallots, Rosemary Potato Galette with Wilted Spinach,
Watercress and a Red Wine Jus
French Apple Tart with Milk Ice Cream
Menu Option Seven(surcharge of £8+Vat per person)
Toasted Muffin with Blanched Asparagus &
a Poached Duck Egg with Hollandaise
Seared Fillet of Perthshire Beef with Crushed Jersey Royals,
Broad Beans & Spring Cabbage with
a Roasted Garlic & Thyme Butter Sauce
Baked Chocolate & Vanilla Tart with Rose Cream
Spring Menu Selections
Seasonal Menus at Scone Palace - summer 2013
Menu Option One
Smoked Salmon on Rye Bread with Caper Mayonnaise
& Keta Caviar
Seared Corn Fed Chicken Supreme with Sweet Potato Mash,
Wilted Spinach with a Crème Fraiche
& Grainy Mustard Sauce
Warm Chocolate Brownie Studded with Raspberries
with a Raspberry Ice Cream
Menu Option Two
Smoked Chicken Salad with Baby Lettuce
and a Strawberry Dressing
Seared Salmon with Crème Cheese & Toasted Breadcrumb
Crust, Roasted New Potatoes with Broad Beans & Pea Shoots
Trio of Lime Posset with Raspberries, Raspberry Jelly & Lime
Sorbet with Homemade Shortbread
Menu Option Three
Oriental Cucumber Salad with Smoked Salmon
Seared Guinea Fowl Supreme
with a Lemon & Fennel Puree with Pine Nuts & Green Beans
with a Beurre Blanc
Deconstructed Cranachan - Whisky & Honey Ice Cream with
Raspberries and Homemade Flapjacks
Menu Option Four
BLT Salad with an Avocado Dressing
Roast Rump of Perthshire Beef, Buttered New Potatoes, Roast
Garlic & Herb Butter with Baby Carrots
& Green Beans with Pancetta
Marbled Honeycomb & Chocolate Mousse Pots
Menu Option Five
Prawns with Chicory, Mint, Chilli & Ginger
Roast Leg of Perthshire Lamb with a Redcurrant & Rosemary
Jus, Blanched Summer Vegetables with Roast Potatoes
Mini Strawberry Pavlova, Strawberry & Elderflower Jelly in a
Shot Glass served with a Mini French Strawberry Tart
Menu Option SixSurcharge of £8.00+Vat per person)
Beetroot Cured Halibut with an Avocado,
Red Onion & Lime Salsa
Loin of Perthshire lamb with Crispy Sweetbreads, Rosemary
Infused Potato Galette with a Medley of Summer Vegetables
with a Morel & Madeira Jus
Strawberry & Vanilla Tart with Strawberry Jelly and Ice Cream
Menu Option Seven(Surcharge of £8.00+Vat per person)
Hot Smoked Salmon Salad with a Chilli & Lemon Dressing
Roast Fillet of Perthshire Beef, Potato Rosti with Carrot Butter
& Broad Beans with a Café au Lait Sauce
Traditional Glazed Lemon Tart served with a Scottish
Raspberries & Blackcurrant Coulis
Menu Option Eight(Surcharge of £8.00+Vat per person)
Roasted Butternut Squash, Crisp Serrano Ham,
Goats Cheese & Rocket Salad
Loin of Speyside Venison with New Potato Fondants,
Pea & Spring Onion Puree with Baby Carrots
and a Blueberry & Port Jus
Trio of Strawberry Posset served in a Shot Glass, Strawberry
Sorbet served with a Mini Strawberry Shortbread Tower
with Crème Anglais
Summer Menu Selections
Seasonal Menus at Scone Palace - autumn 2013
Menu Option One
Parma Ham with Celeriac Remoulade & Balsamic Glaze
Chicken Supreme Stuffed with Black Pudding
with a Whisky Sauce
Apple Tart with Vanilla Ice Cream
Menu Option Two
Salad of Roquefort, Walnuts & Pear
Seared Guinea Fowl stuffed with Prunes with an Armagnac
Sauce, Potato Galette & Leeks
Dark, Milk & White Chocolate Terrine
Menu Option Three
Parsnip & Cumin Soup
Duck Breast with a Redcurrant Sauce, Baby Corn
& Pea Puree with Roasted Baby Potatoes
Cranachan with Oatmeal Tuille Biscuits & Raspberry Coulis
Menu Option Four
Smoked Salmon with Brown Shrimps & Cauliflower Puree
Seared Fillet of Pork served with a Selection of Wild
Mushrooms and an Apple & Sage Sauce,
Mashed Potato & Savoy Cabbage
Truffle Torte & Crème Fraiche
Menu Option Five
Duck Liver Parfait with Onion Relish
Monkfish wrapped in Pancetta served with Mashed Potatoes
& Creamy Savoy Cabbage
Apple & Bramble Crumble with Pouring Cream
Menu Option Six
Salad of Buffalo Mozzarella, Avocado & Tomato with Fresh
Basil and a Red Pepper Coulis
Seared Leg of Perthshire Lamb with Soy, Ginger, Honey and
Coriander Sauce, Roasted Potatoes,
Green Beans & Glazed Parsnips
Plum & Almond Tart with Vanilla Custard
Menu Option Seven
Salad of Beetroot & Goats Cheese with
Apple & Celeriac Garnish
Seared Fillet of Scottish Venison with a Port & Bramble Sauce,
Roasted Red Onions, Dauphinoise Potatoes & Curly Kale
Chocolate & Blueberry Roulade with Blackcurrant Coulis
Menu Option Eight
Langoustine with a Ginger, Spring Onion & Sauternes Sauce
with a Broccoli Timbale
Seared Fillet of Perthshire Beef with Wild Mushroom and
Parmesan Topping, Rosti Potatoes & Parsnip Puree
Trio of Green Apple Sorbet, Mini Apple Crumble
& Bramble Mousse
Autumn Menu Selections
Seasonal Menus at Scone Palace - winter 2013
Menu Option One
Parsnip & Cumin Soup with Crème Fraiche
Seared Corn Fed Chicken Supreme Stuffed with Leeks
wrapped in Streaky Bacon, Potato Fondant,
Julienne of Carrot with a Crème Fraiche Sauce
Chocolate Delice with Salted Caramel & Vanilla Pod Ice Cream
Menu Option Two
Jerusalem Artichoke & Thyme Soup
Seared Pheasant Supreme Stuffed with Apricots, Pine Nuts &
Sage, Wrapped in Pancetta, Mashed Potatoes, Buttered Leeks
& Parsnip Crisps with a Butter Sage Sauce
Baked Pear & Honey Tart with Cinnamon Cream
Menu Option Three
Spiced Red Onion & Beetroot Tarts with
Crème Fraiche & Rocket
Trio of Pork with Crispy Pork Belly, Braised Pork Cheeks &
Seared Fillet of Pork with an Apple Crisp,
Mashed Potatoes and Wilted Spinach with Shallots
Pistachio Macaroon with Pistachio Ice Cream & a Dark
Chocolate Mousse
Menu Option Four
Salmon Fish Cakes with Homemade Tartar Sauce
Breast of Guinea Fowl with Creamy Winter Vegetables
Honey & Cardamom Sponge with Mange & Lime Cream
with a Mango Sorbet
Menu Option Five
Potted Crab with Homemade Melba Toast
Seared Duck Breast with a Madeira and Morel Sauce, Parsnip
& Potato Rosti, Roasted Butternut Squash and Wilted Spinach
Cinnamon Crème Brulee, Blood Orange Jelly
& Grand Marnier Ice Cream
Menu Option Six(Surcharge of £8+VAT per person)
Carpaccio of Venison with a Bramble Jelly & Micro Rocket
Roasted Monkfish with Pumpkin Puree& Wilted Spinach and
Toasted Barley Sauce and Ceps
Chocolate & Chestnut Terrine with Kirsch Cherries
Menu Option Seven(Surcharge of £8+VAT per person)
Langoustines with Serrano Ham, Pickled Apple Puree
& Brazil Nuts
Roasted Loin of Venison with Jerusalem Artichoke Puree, Green
Beans & Potato Rosti with a Red Wine Jus
Vanilla Panna Cotta with Coffee Extract & Cappuccino Ice
Cream with Poppy Seed Tuilles
Menu Option Eight(Surcharge of £8+VAT per person)
Braised Pork Cheeks with Seared Scallops & Apple Compote
Seared Fillet of Beef with Truffle Infused Potato Galette,
a Wild Mushroom Sauce with Purple Sprouting Broccoli
& Baby Turnips
Trio of Vanilla Cupcake, Apple & Bramble Crumble Tartlets
with Clotted Cream and Vanilla Macaroons
Winter Menu Selections
