À la carte menus for special occasions
Three course à la carte menu£75.00 per person
Choose how you would like to order:
1) Select one starter, main course and dessert to be enjoyed by all your guests.
2) Select three starters and three main courses (from the vegetarian and the à la carte for each course) and three desserts so your guests can choose on the day.
3) Each guest can order in advance and choose from the full menus.
Starters
Lightly Poached Colchester Native Oysters with Braised Lettuce, Curry and Creme Fraiche Velouté, Parsnip and Caraway
Home Smoked Mackerel with Fennel Confit, Avocado, Fresh Crab, Bramley
Apple Oil and Sesame Seeds
Skate Wing Poached in Beurre Noisette with Belly of Suckling Pig, Sweetcorn, Roscoff Onions and Pickled Chanterelles
Truffled Poached Duck Egg with Dried Ham Hock, Trompette de la Mort and Potato Consommé
Marinated Scallops with Brandade Mousse, Cauliflower and Truffle Salad, Lemon Oil and Baby Wood Sorrel
Pan Fried Foie Gras with Balsamic Gel, Roasted Chantenay Carrots, Carrot
Caramel and Pistachio Powder (supplement £5.00)
Vegetarian Starters
A Salad of Raw and Pickled Autumn Vegetables Roasted Beetroot with Lancashire Bomb, Toasted Pinenuts and Cornichon Ragout of Wild Mushrooms with Toasted Tarragon Brioche and Poached Quail EggsMain courses
Roasted Saddle of Fallow Venison, Baked Beetroot, Fresh Walnuts, Pomme Soufflé, Date and Port Sauce
Pan-Fried John Dory with Roasted Salsify, Caramelised Shallots, Baby Squid, Watercress and Red Wine Glaze
Roasted Saddle and Leg of Hare, Braised Shoulder with Celériac Purée, Lentils, Ventreche Bacon and Braising Jus
Pan-Fried Icelandic Cod with an Emulsion of Brown Shrimps, Romanesco and Pinenuts, Broccoli Velouté and Sea Purslane
Poached Fillet of Veal with a Boudin of Fresh Cep and Veal Sweetbread, Caramelised Endive, Orange and Marjoram Sauce
Poached Scottish Halibut with an Autumn Truffle Crust, a Ragout Crosnes, Haricot Vert and Pommery Mustard
Vegetarian Main Courses
Sauteed Spätzle with Butternut Squash, Pumpkin Seeds, beurre Noisette Powder and Wilted Rocket
Tart Fine of Caramelised Endive with Fresh Walnuts and Roasted Pear
Purple Sprouting Broccoli with Toasted Almonds and Pink Grapefruit Emulsion
Grilled Aubergine Sandwich, Aubergine Caviar, Red Pepper Oil and Goat Cheese Powder
Desserts
Lime Mousse with Rum and Vanilla Jelly, Caramel Ice Cream, Peppermint and Chocolate Crumbs
Black Fig Carpaccio with Acacia Honey Jelly, Caramel Foam and Ginger Ice Cream
Discovery Apple Sorbet and Doughnut Ice Cream with Breton Sablé, Calvados Jelly and Beurre Noisette
Bitter Sweet Chocolate Tart, Stout Ice Cream and Macadamia Nut Cream
Poached Pear with Liquorice Panna Cotta, Red Wine Granité and Walnut Mousse
Farm House Cheeses (£5.00 supplement)
These menus are examples and dishes will change. Please email us for the latest menus.