December 2017 Menu



First Courses

Soup of the day
Please ask your host for today's choice of soup, served with freshly baked breads. Below example is lentil soup and was served at the table from a mini-jug. Photo 12 January 2017 courtesy of TravellerFrequently.



Wild mushroom and chesnut puree tart, truffle oil
Photo 4 December 2017 courtesy of chris1979.



Capreolus smoked mutton
Yorkshire Fettle, pomegranate and candied walnut. Photo 1 November 2017 courtesy of corporate-wage-slave.





Main Courses

British ox cheek bourguignon
With potato puree and savoy cabbage. Photo 1 December 2017 courtesy of Filthy Monkey.



Pan fried seabass
Cavolo nero, butternut squash, cranberry and chilli salsa.



Crispy oriental flavoured tofu
Stir fried vegetables and Udon noodles with miso broth. Photo 1 November 2017 courtesy of corporate-wage-slave.



Rose harissa roasted chanteray carrots
Freekeh salad and orange yoghurt dressing. Photo 4 December 2017 courtesy of chris1979.



Garden salad
Mixed leaf, cherry vine tomatoes, and cucumber. Ask your host for the choice of dressing. Photo 18 April 2017 courtesy of corporate-wage-slave.





Desserts

Almond and hazelnut millionaire shortbread
With praline creme Anglaise and candied hazelnuts. Photo 3 December 2017 courtesy of TravellerFrequently.



Orange, almond and pistachio pudding
With orange soup and mascarpone cream. Photo 1 November 2017 courtesy of corporate-wage-slave.



Seasonal Fruit Salad
With fruit syrup.



Cheese Plate - new selection from November
Blackstick Blue - A blue veined cheese definitely not to be forgotten. It has a mild creamy, soft 'melt in the mouth' texture.

Dorstone Ash - Made at Dorstone Farm, on the Hereford/Welsh border, the Dorstone ash is a semi-soft cheese made from unpasteurised goat's milk using animal rennet. It has a crisp white colour that contrasts with the blueish grey colour of its edible rind resulting from the coating of ash applied to it. Its texture varies from being fluffy to flaky depending on its maturity and its flavour has a slight nuttiness on the rind.

Snowdonia Red Storm - Smartly dressed in a vivid red wax, gloriously complex taste due to its 18-21 month maturation that provides the vintage credentials of quality, calcium crystals, a nutty texture and intensity of flavour finishing on notes of caramel, the Red Storm totally redefines what you might expect from a red Leicester.

Served with apple and Somerset cider brandy chutney and biscuits. Photo 17 November 2017 courtesy of corporate-wage-slave.