Warwick Racecourse C&E Brochure 2018-19

D I NNER MENUS WARWI CK ROOMS

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

Minimum numbers 30

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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