Brockencote Hall. Food Is Our Passion, Wine Is Our Pleasure. Social Season `
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1 Food Is Our Passion, Wine Is Our Pleasure Brockencote Hall I am proud to present our menu, which has been created using prime ingredients teamed with innovative cooking methods. My team and I are inspired by the British seasons and the wealth of quality local producers here in Worcestershire. At Brockencote Hall itself we have an abundance of our own produce, from wild plants, herbs and fruits to our own bee hives which create a most magnificent honey. I hope you enjoy your visit to this very special place Social Season ` Tim Jenkins Head Chef Cognac Evening with the house of Lheraud Friday 18 th November per person Cocktail and canape reception followed by a seven course tasting menu with accompanying wines and cognacs. Allergens We have created our own allergen codes. You will see throughout all our menus letter codes under each dish, please see the below index explaining what letter relates to which allergen. Some allergens can be totally removed from a dish. Please ask a member of our restaurant team who will be able advise which ones we are able remove. ALLERGEN INDEX F=Fish E=Egg L=Lupin MO=Molluscs S=Soya M=Milk C=Celery MU=Mustard G=Gluten P=Peanuts SE=Sesame NU=Tree Nuts CR=Crustaceans SU=Sulphur Dioxide
2 Tasting Menu Scallops Pan seared scallops, Ras el hanout, salt baked carrots, hazelnuts M, NU, SU, F FIRESTONE, Riesling, Central Coast, America, 2013 Rabbit Poached loin, leg rillettes, textures of damson, granola G, NU, MU, SU Fleurie : La Madone, Georges Deboeuf, France, 2013 Monkfish Pan roasted monkfish tail, spiced cauliflower, brassicas, mussels, almonds F, M, MO, SU, NU FALANGHINA VIGNA DEL MONACO: Ocone, Italy, 2014 Beef Sirloin of beef, slow cooked ox cheek, Roscoff onion, cavolo nero SU, M, PEÑA ROBLE: Tempranillo, Ribera Del Duero, Spain, 2013 Rose Geranium Rose geranium mousse, blueberry sorbet M, E, SU,G Cherry Kirsch cherries, pistachio cake, cherry sorbet, pistachio crumb RASTEAU: Domaine de Beaurenard, Chateauneuf-du-Pape, France A selection of English and French artisan cheeses M, G, NU, E Taylor s 20 Years This menu is designed to be taken by the whole table at per person. A flight of wines to accompany the menu is available at per person.
3 Seasonal Menu Crab Dressed Cornish crab, heritage tomato, basil, verjus CR, M, G, SU, E Scallop Pan seared scallop, Ras el hanout, salt baked carrots, hazelnuts M, NU, SU, F Rabbit Poached loin, leg rillettes, textures of damson, granola G, NU, MU, SU Quail Breast of Quail, confit leg bon-bon, sweetcorn, smoked bacon E, M, G, SU Monkfish Pan roasted monkfish, spiced cauliflower, brassicas, mussels, almonds F,, MO, NU John Dory Pan fried John Dory, confit fennel, vine potatoes, baby squid, truffle F, M, G, SU Beef Sirloin of beef, slow cooked ox cheek, Roscoff onion, cavolo nero SU, M, Pigeon Pan roasted pigeon, leg meat cannelloni, beetroot, bok choi, tonka bean, G,E Dessert Blackberry Iced blackberry parfait, sorrel, blackberry and liquorice sorbet M, NU, E Cherry Pistachio cake, sour cherry, cherry sorbet Chocolate & chicory Dark chocolate ganache, chicory mousse, whole milk ice cream A selection of six English and French artisan cheeses ( 15 supplement as an additional course) M, E, NU, G, E Coffee & Homemade Petit Fours 4.50 per person Two course menu per person Three course menu per person A supplement will be applicable when inclusive package guests choose from this menu
4 Market Menu Onion Brown onion soup, black onion seeds, olive oil Chicken Chicken terrine, celery, grapes, walnuts, sourdough NU, MU, SU, G Salmon Home cured Salmon, cucumber, apple, horseradish mousse F, M, NU Plaice Grilled fillet of plaice, borlotti beans, spinach, leeks, sea herbs SU, M, F Duck Confit duck leg, truffle mashed potato, carrots, bok choi, girolles SU, M, MU Pork Pork fillet & slow cooked cheek, smoked mash, garden turnip, pied de mouton, MU Dessert Apple Poached apple, caramel panna cotta, apple sorbet, crumble M, E, G Dark chocolate Chocolate mousse, raspberry sorbet, sorrel M, G, E A selection of four English and French artisan cheeses ( 11 supplement as an additional course) M, G, E, NU Coffee & Homemade Petit Fours 4.50 per person Two course menu 34.00per person Three course menu per person
5 Vegetarian Menu Butternut Squash Roasted butternut squash, pumpkin seeds, maple dressing Tomato Heritage tomatoes, olive, basil, sheep s curd, sourdough SU, M, G Onion Onion risotto, Roscoff onions, girolles, cavolo nero Potato Cake Truffle potato cake, autumn vegetables, pied de mouton mushrooms, E, G Coffee & homemade petit fours 4.50 per person Three course menu per person
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THREE COURSE MENUS We have a wonderful seasonal selection of starters, main courses & desserts that utilise the best available regional ingredients throughout the year. All our menus offer 'restaurant
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Plated Lunch and Dinner Menu Selector Package Price @ 49.00 inc VAT Combine and play with our various Chefs suggestions to shape you food experience exactly to your needs. How to build your perfect menu?
More informationDaily Fixed Menu Available Between 6pm 6:45pm
Daily Fixed Menu Available Between 6pm 6:45pm 28.00 per person Starter Wirral Watercress Panna Cotta Garnished with Vegetables, Leaves and Flowers All Locally Grown by Peter Jones Main Course Pan Fried
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More informationMONMOUTHSHIRE AIR DRIED HAM (D,G,E,SD) ( 2.00 supplement applies for dinner inclusive packages)
THE CURED MONMOUTHSHIRE AIR DRIED HAM (D,G,E,SD) 13.50 ( 2.00 supplement applies for dinner inclusive packages) Produced by Trealy Farm in Abergavenny, a truly Welsh hand-made product served with Manchego,
More informationBowl & buffet menu. Salads. Choose from three of our salads below. Add 7.50 per person.
Bowl & buffet menu Confit ham hock and smoked Cheddar macaroni, tomato chutney Cider and mustard marinated- barbecued pork shoulder, Asian-style slaw Slow-cooked chilli and garlic beef brisket, creamy
More informationIn addition, we have a different 3 course game night on the following evenings: 35 pp including canapés.
Back with a vengeance, this year we're going the whole hog for Cambscuisine's Wild Game Week in November! We'll be sourcing our wild game locally from the Radwinter Estate (Saffron Walden) and the Denham
More informationwww.mandarinoriental.com/lasvegas +1 888 881-9367 Cuisine does not measure itself in terms of tradition or modernity. One must read in it the tenderness of the chef. Pierre Gagnaire- Chef Proprietaire
More informationWe offer unlimited Farnham Estate Still or Sparkling Water
Located within an old estate stone building, these rooms were historically lived in by the Estate Managers who looked after the extensive forestry and acres of land over it s 400 year history. One of our
More informationMenu. Home of New Zealand s most awarded winery. Top 10 Most Admired Wine Brands Worldwide, and No.1 in New Zealand
Menu Home of New Zealand s most awarded winery We are 100% family owned and resolutely proud of our history. Founder and owner Sir George Fistonich has always been driven by an unrelenting passion for
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More informationwonderful the most time of the year
It's wonderful the most time of the year Celebrate with family and friends at The White Horse & Griffin Christmas 2017 Christmas Parties Available Sunday - Friday from 3rd - 22nd December Whipped Herbed
More informationPressed duck terrine Redcurrant jelly, piccalilli, caramelised onion loaf
Banqueting Menu Starters Fillet of Irish salmon (GF) - 9.60 Waldorf salad, avocado and pink grapefruit dressing Beetroot and orange cured salmon (GF) - 9.00 Apple and carrot sauerkraut, fennel confit Walter
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