Saturday 25th September 2021
Amuse bouche
Starters:
all served with home made bread
- Toad gin and juniper gravadlax with lightly pickled beetroot and cucumber
- Celeriac puree with spiced cauliflower and fried quails egg
- Ham hock and pistachio terrine with piccalilli
Mains
- Spiced buttermilk baked cod served on a bed of urid dhal and seasonal veg
- Osso bucco with a sundried tomato and olive twist, finished with gremolata, served with risotto Milanese and seasonal veg
- Cornucopia’s chicken Kiev, served with dauphinoise potatoes and seasonal veg
- Roasted aubergine stuffed with caponata and quinoa, topped with a tahini and pomegranate sauce served with dauphinoise potatoes and seasonal veg
Puddings
- Grilled figs with orange blossom cream and a hazel nutty crumble
- Tart tatin served with crème fraiche
- Crème caramel
- Cornucopia cheese board (3 English cheeses, oatcakes, pickle etc…)
Teas / coffees and something chocolatey
Veggie dishes and some of the puddings can be adapted to suit vegans if I have prior notice 🙂