BA 217 LHR-IAD 28/12 In F
Menu
Starters
-Duck rillette with smoked duck breast, kumquat confit, redcurrant gel, chestnut and cranberry salad
-Shepherds purse fettle beignets, beetroot, artichoke, black olives and cucumber salad with piccalilli purée
-Roast pumpkin sweet potato and ginger soup
-Fresh seasonal salad with a choice of classic extra virgin olive oil with aged balsamic dressing or honey mustard dressing
Main
-Seared fillet of Aberdeen Angus beef with pearl barley arancini, cauliflower puree, root vegetables and madeira jus
-Seared fillets of sea bass with sherry puy lentils, wilted chard, salsify, and red wine fish sauce
-Chicken and leek pie with mustard mash, blanched buttered cabbage, green beans and grain mustard beurre blanc sauce
-Vegetable Keralan curry with cauliflower fry and steamed coriander rice
-Main course salad of seared prawns with a super food salad and gazpacho dressing
Desserts
-Salted caramel brownie and profiterole slice
-Apple and brioche pudding
-Madagascan vanilla ice cream
Cheese Plate
-Lincolnshire Poacher Cheese
-Wensleydale Blue
-Somerset Camembert
-Vintage Gouda