Candlelight Dinner

Hors D’oeuvres and olives

To Begin

Tempura king prawns, lemon grass, peanut and sweet chilli dip

Asparagus and wild mushroom hollandaise on toasted brioche

Ham hock terrine, our own picallili, poached quails eggs and buttuered croutons

Smoked duck breast, mozzarella and green tomato mille feuille and pickled walnut

To Follow

Rosemary and garlic lamb rump, dauphiniose and a redcurrant and mint jus

Chicken breast, cream cheese and spinach “en croute”, sweet pepper compote and champ mash

Grilled hake fillet, fennel confit, saute potatoes, butternut squash and capers

Pumpkin and spinach pancake, glazed mornay sauce, toasted pine nuts and apple basmati

Slow cooked shin of beef, Jack Daniels and liquorice sauce, horseradish mash and root vegetable crisps

                                                           All served with a selection of vegetables

To Finish

Lemon and “Wicked Wolf” gin merinque, toasted marshmallows and lemon pearls

Warm dark chocolate torte, orange jelly and vanilla ice cream

Raspberry and strawberry syllabub pot topped with a ginger crumble and honey

Godminster vintage cheddar, Kelston park soft, Dorset blue vinny, warm walnut bread and “Reeves relish”

Coffee and petit fours

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