Dinner
 

Dinner


Starters 
Freshly prepared Jerusalem artichoke dôme d’or (CAN BE GF)
Grilled Crottin de Chavignol, with ratatouille and rocket pesto (GF)
Smoked haddock fishcake with tartare emulsion (CAN BE GF)
Cured salmon pastrami with a fennel and apple salad and dill mustard sauce (CAN BE GF)
Smoked breast of grouse with haggis bon bon, creamed neeps and a port wine reduction
Seared scallops with parsnip purée, bacon, lime and honey dressing (GF)

Main Courses 
Vegetarian main course of the day
Calves liver and bacon with potato purée, crispy onions, kale and a sage and onion sauce (GF)
Pork belly slow cooked with apple and parsnip purée, black pudding mash, parsnip crisps and apple jus
Fillet of salmon confit, salmon croquette, French beans and gribiche sauce (CAN BE GF)
Red wine braised beef cheek, creamed mash, bourguignon garnish and a puff pastry pillow (CAN BE GF)
Rump of lamb, rosemary and garlic crushed potatoes, pea purée, and Scotch broth (GF)
Seared fillet of wild sea bass with fennel and potato boulangére, wilted spinach and butter emulsion (GF)
Breast of partridge with creamed cabbage, fricassee of Brussel sprouts and chestnuts, lavender jus (GF)
From the Plancha 
10oz of 35 day prime aged rib-eye steak (GF)
6oz of 35 day prime aged fillet steak (GF)  
Both served with roasted tomato, thick cut chips, crispy fried onions, fried mushrooms and Café de Paris butter

Side Dishes: 
New potatoes, thick cut chips, mixed seasonal vegetables, mixed salad
Steak sauces: Diane sauce; peppercorn sauce; sauce Béarnaise
Desserts 
Selection of homemade ice cream and sorbets (GF) 
Bakewell pudding crème brûlée with a shortbread biscuit (CAN BE GF)
Jam roly poly with your choice of custard or vanilla ice cream
Warm chocolate fondant, salted caramel sauce and vanilla ice cream
Iced almond parfait with apples, blackberries, almonds and blackberry sorbet (CAN BE GF)
Ginger poached pear with chocolate, plum, walnut and stem ginger ice cream (CAN BE GF)
Selection of handmade farmhouse cheeses with crackers, grapes, celery and quince jelly (CAN BE GF)

Coffee of your choice or a selection of leaf teas served with home-made petit fours £4.00 
Resident guests on a half board package receive up to a £35.00 allocation towards food from the dinner menu (per person). Tea/Coffee is not included in the allowance. (GF) – Dishes that are suitable and/or can be adapted to suit a gluten free diet