New Year’s Eve Menu

CANAPÉS

Teriyaki cured salmon, dill cream caviar, beetroot bellini

Chicken and tarragon mousse, fig, lemon chive bruschetta (GF)

Saffron poached zucchini, blue cheese smoked chutney (VE)

STARTER

Woodrow forest mushrooms, truffle and celeriac soup (VE) (GF)

Baked Parmesan loaf

Chefs’ homemade trotter game terrine, marmalade orange preserve, baked sourdough and chicory

Smoked haddock, prawn and brown crab tart, toasted walnuts, tarragon purée, saffron cream

MAIN

Striploin of beef, Dauphinoise potatoes, roasted carrots, sweet orange liquor, purple stem broccoli, smoked Dijon cauliflower purée, bone marrow jus (GF)

Salt baked lemon sole, confit tomato gnocchi with wild samphire, beurre noisette

Panko breaded tofu, courgette and aubergine rillette, baked butternut squash bisque with tempura broccoli (VE) (GF)

DESSERT

Baked apple tart Tatin, apple salsa, sticky toffee crème diplomat

Hazelnut chocolate fondant, toasted almonds with clotted vanilla ice cream (VE)

Baked yuzu cheesecake, poached cherries and black sesame ice cream

CHEESE

Wild truffled brie, oak aged fine Lincolnshire Cheddar, Croxton’s Manor Blue cheese, apple and ginger chutney, homemade focaccia and water biscuits, pickle cucumbers, celery and radish