Set custard of Cornish crab with confit lemon, dill, borage and crisp capers.
Carpaccio of smoked duck, tangerine, red chilli, microrocket.
Burrata or labneh pearls with salt roasted beetroot, dill, pomegranate seeds and toasted pistachios.
Smoked haddock and yellow pepper velouté with crème fraiche & chives.
King prawn, squid ink spaghetti, roasted tomatoes and chilli.
Seared breast of wood pigeon on toasted brioche with spiced pomegranate & rosemary syrup and watercress.
Partridge ‘scotch’ egg on winter root slaw with mustard cress.
Ham Hock terrine with potato salad & pickled radishes.
Swiss alpine vegetable soup with dill & gruyere.
Gnocchi with wild rabbit & tarragon.
Smoked aubergine & lemon pasta bowl with toasted pine nuts & pecorino.
Panada with roasted squash, mascarpone, black garlic, spinach, spinach, toasted pine nuts and Swiss cheese foam. (V)
Wild mushroom risotto, sauté local mushrooms, truffle oil & crispy sage (V)
Pan roasted cod, champ, soy butter sauce and petit pois francais.
Pancetta wrapped rosemary and garlic scented monkfish with cream jus and souffle mash.
Rabbit ragu, tagliatelle, crème fraiche and lemon thyme.
Osso Buco with rose veal or oxtail, saffron risotto and gremolata.
Slow braised pork cheek bonbon on celeriac puree, pork tenderloin, pork crackling, caramelised apple, cider jus and heirloom carrots and crispy sage.
Seared fillet of roe deer or beef, horseradish root crème fraiche with smoked garlic pressed potato and orange glazed beetroot OR with lavender infused blackberries, cavalo nero and mash.
Bigos, a polish smoked ham hock dish with braised cabbage, caraway & mustard.
Normandy pork - medallions of tenderloin, braised shallots, smoked lardons and apple in calvados finished with creme fraiche.
Venison meatballs with Swiss chard, allspice, chilli, yogurt sauce & toasted pistachio.
A selection of cheeses served with artisan crackers, warm fruit loaf, wet walnuts, grapes & homemade chutney.
Espresso pannacotta with mocha sauce.
Mascarpone and limoncello trifle with amaretti and raspberries.
Brioche pudding with apricots, lemon thyme & crème anglaise.
Pear & lavender tarte tatin.
Dutch apple & sultana strudel topped pie.
Vanilla baked cheesecake with passion fruit glaze.
Trio of red, rose & white wine poached mini pears with goats cheese ice cream (better than it sounds!) Italian chocolate mousse cake.
Malva pudding with rooibos creme anglaise (South African dessert similar to our syrup sponge pudding)
Individual sweet lime curd sponges with basil cream.
Sticky date and ginger pudding, black treacle sauce.
Molten black forest puddings.
*Chicken may be substituted in place of guinea fowl and vice versa.
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