SAMPLE MENU. The Dining Room. Mallory Court

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Antonia Sanders
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1 SAMPLE MENU The Dining Room At Mallory Court

Welcome to "The Dining Room at Mallory Court Hotel. Our Head Chef, Paul Evans, believes in sourcing the best ingredients possible from the British Isles.

2 Welcome to "The Dining Room at Mallory Court Hotel. Our Head Chef, Paul Evans, believes in sourcing the best ingredients possible from the British Isles. We grow what we can in our kitchen garden with care and dedication, and source quality produce from trusted suppliers around the country. We treat the produce with respect, combining innovative techniques, modern presentation and classic flavours, to truly allow the food to shine. We hope you enjoy your dining experience. Allergens We have created our own allergen codes that you will see next to each menu item. Some allergens can be totally removed from a dish, if you have an allergy or food intolerance please speak to a member of our restaurant team before ordering. We will be happy to advise and remove allergens where possible. 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 Mallory Court has a policy that service charge is not added or expected. Should you wish to leave a gratuity this is at your discretion. All gratuities are then shared in full between the whole team; not taken by the company. This is distributed on a regular basis, through our payroll system with income tax deducted under PAYE.

3 Tasting Menu This menu must be taken by the whole table Amuse Bouche Leek and potato cream, smoked haddock, wild rice, seaweed F M SU MU G 2015, Sauvignon Blanc, Featherdrop Hill, New Zealand Mallory garden salad Salt baked vegetables, truffled cream cheese, Fosse Way honey reduction E SU M MU 2013, New Hall, Signature, Reserve, England Duck Duck liver pressing, pickled apples, hazelnut, Sauternes jelly M SU E NU 2014, Viognier, IGP Pays d OC, Delas, France Halibut Pan roasted halibut, Jerusalem artichoke, sea shore herbs, Champagne sauce F M C SU G 2015, Chardonnay, VinaMar, Chile Venison Salt chamber aged venison, garden beetroots, cavolo nero, preserved blackberry jus SU C M G 2015, Merlot, Castel Firmian, Italy Pre-dessert Buttermilk ice cream, garden pears, almond sponge M E SU G NU Apple Apple & vanilla cheesecake, Pedro Ximenez, apple sorbet M SU G NU 2011 Chateau Jolys, France 7 Course tasting menu per person Tasting wine for per person

4 Seasonal Menu Starters Mallory Garden Salad Salt baked vegetables, truffled cream cheese, Fosse Way honey reduction M E SU MU Crab Brixham white crab, oyster emulsion, pickled turnip, lemon F SU CR Salmon Cured Loch Duart salmon, avocado, radish, cucumber essence F M SU MU Quail Roast breast and crisp leg of Norfolk quail, cauliflower, grape, quail jus M E SU G NU C Duck Duck liver pressing, pickled apples, hazelnut, Sauternes jelly M SU G E NU Mains Lamb Wiltshire downs lamb, roast garlic, butternut squash, goats curd, lamb jus M C SU G Venison Salt chamber aged venison, garden beetroots, cavolo nero, preserved blackberry jus SU C M G Duck Roast Goosnargh duck breast, heritage carrots, baby fennel, spiced duck jus M SU C G E Halibut Pan roasted Halibut, Jerusalem artichoke, sea shore herbs, Champagne sauce F M SU CR

5 Seasonal Menu Cheese A selection of British and continental cheeses from the trolley with chutney and biscuits M E G C SU (Cheese may be taken as an extra course, charged at 15.00) Desserts Chocolate Chocolate delice, caramel ganache, passion fruit, milk sorbet M E SU G NU Apple Apple & vanilla cheesecake, Pedro Ximenez, apple sorbet M SU G NU Raspberry Raspberry curd, caramelised white chocolate, yoghurt sorbet M SU E G Prune Baked custard and prune tart, mandarin, Earl Grey tea ice cream M E G NU Two course Three course Tea or coffee and petit fours 4.50

6 Vegetarian Menu Starters Butternut Squash Butternut squash veloute, goats curd, onion oil M G SU Mallory Garden Salad Salt baked vegetables, truffled cream cheese, Fosse Way honey reduction M E SU MU Carrot Heritage carrots, fennel, local yoghurt, smoked almond M SU NU Mains Artichoke Roast Jerusalem artichokes, Roscoff onion, violet kale, lovage oil M SU C Cauliflower Caramelised cauliflower, garden turnips, confit potato, yeast crumble M G Gnocchi Isle of mull cheese gnocchi, roasted carrots, heritage beetroots, nasturtium M G SU

7 Daily Dinner Menu Starters Jerusalem artichoke Jerusalem artichoke veloute, goats curd, lovage, hazelnut M G SU Or Chicken Chicken and ham terrine, compressed pineapple, chicory marmalade F SU MU C Mains Cod Pan roast Cornish cod, samphire, fennel, radish, white wine sauce F M C SU S Or Pork Roast loin and belly of free range pork, pressed potato, celeriac, pork jus M SU MU C G Desserts Cheese A selection of British and continental cheese from the trolley with chutney and biscuits M E G C SU Or Apple Apple and vanilla cheesecake, Pedro Ximenez, apple sorbet M E SU G NU Three courses Tea or coffee and petit fours 4.50

Brockencote Hall. Food Is Our Passion, Wine Is Our Pleasure. Social Season `

Brockencote Hall. Food Is Our Passion, Wine Is Our Pleasure. Social Season ` 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