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 2016-90.00 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
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. 2011 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 75.00 per person. A flight of wines to accompany the menu is available at 50.00 per person.
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 44.95 per person Three course menu 59.95 per person A supplement will be applicable when inclusive package guests choose from this menu
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 45.00 per person
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 45.00 per person