FRIDAY & SATURDAY EVENING PARTY MENU
STARTERS
Potted hot-smoked salmon, beetroot and red onion remoulade,
horseradish crème fraiche
Potato, Shropshire blue and conference pear tart, pecans and wild rocket (v)
Pressed ham hock terrine, poached egg rarebit, tomato tapenade, sultana bread
Forest cappuccino, wild mushroom and pumpkin brioche
Smoked haddock and brown shrimp fish ball, wilted spinach,
cumin-scented cauliflower soup
MAIN COURSES
Six-hour cooked shoulder of lamb, roast lamb rump,
buttered root vegetables, herb dumpling
Vegetable hot pot, olive creamed potato, collard greens (v)
Pan-fried haddock, salsify, pea, lettuce and bacon fricassee
Venison pie, creamed mushrooms, butternut squash puree
brussel tops
Maize-fed chicken, parsnip puree, pot-roasted leg chasseur
SIDES (£3 each)
Hand-cut chunky chips/ Spinach and potato gratin/ Lyonnaise potato/ Purple sprouting broccoli, ginger and sesame oil/ Orange and honey caramelised brussels
DESSERTS
Apple tatin, clotted Cornish cream
Crème brulee
Bitter chocolate brownie, Amaretto ice cream
British cheese board, fruit chutney, crackers
Walnut, hazelnut and pine nut syrup tart, mascarpone