Tasting Menu. 60 Per Person or 90 with our Fine Wine Selection included

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Britton Wilkerson
5 years ago
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1 Tasting Menu Created By Andrew Williams, Head Chef Andrew has selected his favourite dishes from the A la Carte menu, compiled them and created this tasting menu for the ultimate in indulgence. 60 Per Person or 90 with our Fine Wine Selection included We invite guest staying on dinner inclusive packages to upgrade for 23 or 53 with our Fine Wine Selection Amuse-Bouche Corn Fed Chicken & Mushroom Raised Pie, Braised Baby Leek Creamed Wild Mushrooms 175ml Tilia Chardonnay Mendoza, Argentina 2012 Seared South Coast Scallops Pancetta Crisp, Pea Puree, Chorizo Oil 125ml Bruno Paillard Brut Premiere Cuvée Reims, France NV Blood Orange Sorbet 28 Day Dry Aged Fillet of Beef Thyme Rosti, Shallot Tatin, Cepe Mushroom Jus 175ml Chateau De Malleret Cru Bourgeois Haut Medoc, Bordeaux, France 2000 Pecan Nut Soufflé Milk Chocolate Ganache 100ml Warres LBV Port Duoro, Portugal 2006 A Selection of 4 Cheeses from the Trolley For operational reasons we ask that the entire table selects this menu. We are more than happy to make adjustments to this menu in order to cater for any dietary requirements just ask a member of the team

2 A La Carte Menu The A la Carte menu is the pride of our 2AA rosette kitchen and utilizes some more refined, indulgent ingredients and showcases our chef s signature dishes. We invite guests on dinner inclusive packages to upgrade their menu for Amuse-Bouche To amuse the mouth To Start Celebration of English Asparagus, Poached Hens Egg & Hollandaise Confit Duck Leg, Beetroot Dust, Tomato Braised Fennel, Beetroot Liquid Gel 9.50 Valdivieso Reserve Pinot Noir Lontue, Chile ml ml Bottle Corn Fed Chicken & Mushroom Raised Pie, Braised Baby Leek Creamed Wild Mushrooms Seared South Coast Scallops, Roast Jerusalem Artichoke Pea Puree, Pancetta Crisps Trio of Salmon, Lemon Puree & Homemade Tartar Sauce A2O Albarino Rias Baixas, Spain ml ml Bottle Sorbet Course 2.95 Blood Orange Sorbet

3 A La Carte Menu To Follow Compression of Beetroot, Baby Summer Vegetables, Garlic Milk Foam & Chervil Roast Rump of Saltmarsh Lamb Provencale, Picanto Pepper, Fennel Puree, Wilted Summer Greens Kloovenburg Shiraz Ribeek Valley, South Africa ml ml Bottle South Coast Brill Thermidor Saffron Cocottes, Marsh Samphire, Citrus Red Wine Emulsion Fleurie Caves De Fluerie Beaujolais, France 2011/12 175ml ml Bottle Roast Gressingham Duck Breast, Sarladaise Potato, Bok Choi, Griottine Cherry Jus oz Pave of Dry Aged Beef Rump, Yorkshire Pudding, Roast Potatoes, Selection of Seasonal Vegetables & Red Wine Jus Carved at Your Table for Two to Share per person Chateau De Malleret Cru Bourgeois Haut Medoc, Bordeaux, France ml ml Bottle Starches & Greens Creamed Potato Triple Cooked Chips Buttered Spinach Fine Green Beans 4.00 Each

4 Alternative Selection Hot Chocolate Baileys Chocolate Frangelico Chocolate A La Carte Menu To Finish Pecan Nut Souffle, Milk Chocolate Ganache (Please allow 20 minutes preparation time) 9.00 Chateau Levant Sauternes Bordeaux, France 2009/10 125ml Bottle Apple & Quince Tart Fine, Milk Sorbet, Salted Caramel Sauce Banana Tatin, Vanilla Parfait Assiette of White & Dark Chocolate, Passion Fruit Syrup Valdivieso Eclat Botrytised Semillon Curico, Chile ml Bottle Platter of English Cheese served from our Cheese Trolley A Selection of Five A Taste of All Tea & Coffee 3.95 unless otherwise stated. Served with a selection of Petit Fours Loose Leaf Tea Selection Coffee Selection English Breakfast Tea Cafetiere Coffee Earl Grey Decaffeinated 2 nd Flush Assam Espresso Lapsang Souchong Double Espresso Decaffeinated Tea Ristretto 2 nd Flush Darjeeling Cappuccino Russian Caravan Latte Peppermint Peppermint Green Blackcurrant & Lavender Rooibos, Orange & Cinnamon Jasmine Pearls Long Jin Green White Silver Tips Gunpowder Green Tea & Mint Speciality Coffees 9.50 each Baileys Coffee Irish Coffee Russian Coffee Jamaican Coffee Caribbean Coffee Mexican Coffee Calypso Coffee French/Parisian Coffee Amaretto Coffee English Coffee

5 Cheeses from the British Isles Wigmore A Brie Style Cheese made with Sheep Milk Berkshire Nottingham Wealden Way Mature Goat Log An Ash Covered Goat s Cheese East Sussex Patrise Organic A Matured Gouda Style with a Nutty Flavour Wales Keens Farmhouse Cheddar A Twelve-month Matured Cheddar with a Nutty Flavour Somerset Gubeen A Rind-Washed Semi-hard Cheese made with Vegetable Rennet Ireland Cornish Yarg A Nettle Covered Semi-hard Cheese Cornwall Tornegus A Rind-washed with Herbs Semi-hard Cheese with a Strong Flavour Surrey Stilton Colston Bassett A Rich and Creamy Farmhouse Stilton Kentish Blue A Creamy Blue Cheese Kent Port The perfect accompaniment to the perfect cheese Warres Warrior Velvety, Full Bodied and Luscious Blackcurrant and Cherry Flavours 20% ABV Portugal Glass Bottle Warres L.B.V Firm and Full-bodied with a Ripe Fruit Character Almost Chewy Tannins and a Long Finish 20% ABV Portugal Glass Bottle Warres Otima 10 Year Old Russet Crimson with a Fragrant, Ripe-fruit Bouque Smooth, Silky Texture and Subtle Oak Balanced by a Fresh Acidity 20% ABV Portugal Glass Bottle

6 Table d hôte A selection of dishes freshly prepared by our skilled brigade of chefs. Our Table d hôte menu changes frequently, to showcase the quality of local seasonal produce per person Amuse Bouche To amuse the mouth To Start Homemade Soup of the Day Pressed Terrine of Ham Hock, Piccalilli Puree, Pickled Vegetables, Salad Roquette New Season Pea Risotto, Violet Pomme Puree, Heritage Carrots, Beetroot Jell, Coconut & Malibu Syrup Twice Baked Smoked Haddock & Chive Soufflé, Red Pepper & Tomato Coulis, Spring Onion & Curly Endive Salad Scottish Langoustines, Asian Spiced Crayfish Tales, Chicory, Squid Ink Emulsion & Red Caviar To Follow Braised Blade of Beef, Horseradish Creamed Potato, Savoy Cabbage, Baby Onion & Pancetta Red Wine Jus Pan Fried Salmon, Parmentier Potatoes, Tomato & Sherry Lentils, Samphire, Salmon Crisp Millefeuille of Wealdenway Ash Goats Cheese & Rainbow Cauliflower, Golden Raisins & Tamarind Whole Roast Wood Pigeon, Thyme Fritter, Pea Puree, Celeriac, Roast Baby Beetroot, Game Jus Pitivier of Swiss Chard, Ricotta & Heirloom Tomato Starches & Greens Creamed Potato, Triple Cooked Chips, Buttered Spinach, Green Beans 4.00 each To Finish Warm Pear & Almond Tart, Crème Fraiche Assiette of Homemade Ice Cream & Sorbet, Crisp Tuile Vanilla Panna Cotta, Poached Rhubarb Mixed Berry Pavlova, Chantilly Cream, Raspberry Coulis A Selection of Three Cheeses from the British Isles Tea & Coffee A selection of Gourmet Coffee s and Loose Leaf Teas, served with Petit Fours, are available 3.95 each

Tasting Menu. 60 Per Person or 90 with our Fine Wine Selection included

Tasting Menu. 60 Per Person or 90 with our Fine Wine Selection included Tasting Menu Created by our Head Chef Rohan Nevins to showcase some of his favourite produce and dishes. Alongside this, our Restaurant Team have matched wines that complement each course for your enjoyment.