Evening A-La-Carte Menu

April 20, 2021

- Canapes
- Chefs Choice Canapes
- Bread
- Bread
  
  Homemade Bread & Butter
- Starters
- Chalk Stream Trout (Can Be GF)
  
  Cured Sea Trout, Caspian Trout Caviar, Purple Radish, Dill Emulsion & Herb Cracker
- Duck Liver Parfait
  
  Balsamic Shallot Marmalade, Toasted Brioche
- Pigeon (Can Be GF)
  
  Fresh Pea’s, Homemade Black Pudding, Pea Puree, Summer Truffle, Banyuls Jus
- Scallops (Can Be GF)
  
  BBQ Leek, Morel, Wild Garlic, Scallop Veloute, Chive Oil
- Mains
- Derbyshire Roe Deer
  
  Cannon & Shoulder Pithivier , Turnip Puree, Swiss Chard, Foraged Mushrooms, Venison Jus
- Lamb (Can Be GF)
  
  Rack & Breast
  
  Potato Cannelloni, Baby Gem Lettuce, White Onion Puree Chanterelle, Parmentier Potato, Lamb Jus
- Turbot
  
  Carb Tartlet, Asparagus, Broad Beans, Peas, Fennel, Burnt Lemon Puree
- Walton Lodge Fillet of Beef (Can Be GF)
  
  £7.00
  
  Café De Paris Butter, Beef Fat Chips, Confit Mushroom, Tomato Chutney & Garden Salad
- Desserts
- Cheese
  
  Artisan Farm House Cheese From Courtyard Dairy, Homemade Biscuits & Accompaniments
- Chocolate
  
  Chocolate Delice, Sea Buckthorn, Burrenoisette Ice Cream, Maple Syrup & Pecan Nut
- Orange & Strawberries
  
  Orange Blossom Macerated With Strawberries, Clotted Cream Parfait, Tarragon Meringue, Strawberry & Black Pepper Sorbet
- Passion Fruit (Can Be GF)
  
  Crème Brûlée, Mango, Coconut, Basil & Rum Sorbet
- Petit Four
  
  Chefs Choice Of Petit Fours

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