D I NNER MENUS GOLD CUP, PANORAMI C , CREST & FEST I VAL
Menu 1 Starter • Organic spiced Welsh beef bresaola, house pickled vegetables and Berkswell cheese • Parsnip and organic brie panna cotta, winter vegetable salad
Menu 3 Starter • Smoked salmon tartare, spinach and lime puree, pickled cucumber • Blood orange, roasted salsify, Belgian endive, gorgonzola and walnut salad
Main • Chicken breast with potato gnocchi, courgette ribbons, tomato and olive sauce • Black truffle and buratta parcels, sage and pine nut, carrot purée and sautéed spinach
Main • Roast chicken breast, potato purée, pine nuts, spinach, young carrots and pan jus
• Provençale vegetable mascarpone tart, vegetable toasted fregola and goat’s curd
Dessert • Flamed pineapple, stem ginger and lemon tart with coconut ice cream
Dessert • Baked dark chocolate tart with white chocolate cream
Menu 2 Starter
Menu 4 Starter • Bury black pudding Scotch egg with homemade piccalilli • Buffalo mozzarella with peas, broad beans, mint leaf and olive oil
• Home cured hand carved Gravadlax of salmon with lime cream • Textures of Cheltenham barbequed beetroot, goat’s cheese mousse, orange and endives marmalade
Main • Roast English chicken with sage and onion pudding,
Main • Pan roasted breast of guinea fowl, fondant potatoes and petit pois a la françoise • Vegetarian moussaka with apple Tzatziki
Worcestershire sauce glazed chestnut mushrooms and Madeira sauce • Cheese tortellini, pea and shallot confit, pine nut, mint and lemon
Dessert • Dark chocolate nemesis, Granny Smith coulis
Dessert • Coffee, porter, malt and pecan with mocha ice cream and candied pecan
Menu items subject to change based on seasonal availability
V E G E TA R I A N
G L U T E N F R E E
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