Gourmet Weekends
Menu
Local Venison, Rabbit & Wood Pigeon Terrine
Ginger-Pear Relish, Ciabatta Toast
Choice of wine:
Chirables
Or
Gewurtztraminer 2007
***
Grilled Fillet of Sea Bass
Celeriac Remoulade, Beetroot Jelly, Coriander & Orange Butter
Choice of Wine:
Casal Caeiro Albarino 2007
Or
Broglia Tenuta "La Meirana" - Gavi
***
Fillet of Cumbrian Beef
Foie Gras Crisp, Leek Galette, Wild Mushroom Duxelle, Black Truffle Sauce
Choice of Wine:
Crozes Hermitaghe "Les Launes" Rouge 2006
Or
Bodega Norton Cabernet Sauvignon Reserva 2005
***
Warm Apple “Pie” – King’s Head Style
Apple Sorbet, Butterscotch Sauce
Wine:
Wrattonbully Late Harvest Viognier 2005
***
Coffee and Petit Fours
Served in the Lounge
