First Courses

1317

Local Cured Salmon served with Dill Pickled Cucumber & Crème Fraîche


Cajun Crab Cake served with a Mango, Avocado & Coriander Salsa, Fresh Lime & Mizuna Leaf Salad


Chicken Liver Parfait served with Green Tomato Chutney, Micro Cress Salas & Country Artisan Bread


Chicken & Herb Boudin wrapped in Parma Ham Pancetta served with a Caponata Dressing


Herefordshire Ham Hock Terrine served with Home-made French Bean Chutney & Sourdough Bread


Prawn Cocktail Verrine served with Bloody Mary Jelly & Avocado Mousse


Lemon, Vodka & Mascarpone Risotto served with Thyme Butter & Toasted Almonds (v)


Honey & Goats’ Cheese Cannelloni served with Watermelon & Aged Balsamic Vinegar (v)


Tomato, Basil & Pine Nut Baklava (v)


Sea Trout Terrine served with Pickled Samphire, Cockles & Dorothy Goodbodies Beer Bread


Goats’ Cheese, Mediterranean Vegetable & Basil Pesto Terrine (v)


Confit Duck & Pistachio Terrine served with Pickled Kumquat & Shizo Leaf Salad


Pan Fried Scallops served with Pressed Pork Belly, Sweetcorn Purée, Chorizo Vinaigrette & Coriander Micro Cress


Carpaccio of Herefordshire Beef Fillet served with Wild Rocket, Parmesan Tuile & Truffle Oil


Chargrilled Sourdough Bruschetta served with a Fricassée of New Season Garlic, Wild Mushrooms & Baked Ricotta


 

This is merely a selection of ideas. Please contact us for a copy of our complete menus.