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STARTERS
(v) White bean and pear soup with Somerset Brie croutons
Baked goose liver tart with traditional Cumberland sauce
(v) Watercress salad with candied almonds and mead soaked apricots
Honey-cured ham with red cabbage slaw
Gin and juniper cured salmon terrine with dill cream fraiche
MAINS
Daube of rare breed beef with Wylam Ale mustard mash
(v) Organic risotto with roasted chestnuts and Cashel Blue crumble
Baked black cod with Brussels sprout purée and crispy air-dried bacon
Pine roasted partridge stew with honey glazed root vegetables
(v) Maple roasted turban squash with a nut stuffing and nutmeg sautéed spinach
Corn-fed chicken with roast potatoes, glazed carrots & blackberry thyme juices
PUDDINGS
Upside-down pear gingerbread with brandy anglaise
White chocolate cheesecake, bitter chocolate glaze and mandarin orange syrup
Absolute frozen Sea Breeze parfait
Light and lemony syllabub with pistachio shortbread
Mince meat crumble with cinnamon ice cream