Autumn

STARTERS

Spiced roast pork belly with black pudding won ton, mooli and apple salad

Seared sea scallop, sautéed Ceps, Jerusalem artichoke puree

Roast red pepper and sweet potato soup, chorizo and saffron aioli

Pan fried Foie gras in ginger brioche crumb, homemade crab apple jelly

Charlie Trotters’ potato and aubergine terrine, goats cheese fondue and fresh tomato salsa

Home cured salmon with two beetroots and horseradishes

Parmesan, leek and crabmeat tart, crisp fried herbs

 

MAINS

Roast loin of venison in juniper and orange, Savoy cabbage and bacon, roasted salsifis and sauce poivrade

Open ravioli of natural smoke haddock and lobster with kale, spinach and carrots

Grilled Delice of halibut, Carroll’s heritage potato and truffle “pie”, creamed leeks, and shellfish sauce

Roast breast of duck, Confit duck and vegetable parcel, pak choi and fresh egg noodles

Char grilled rib cutlet, slow roast tomatoes, hand cut chips and peppercorn sauce

Fillet of beef Panacalty cake, braised leeks and Newcastle brown ale sauce

Vegetarian plate:- ratatouille and mozzarella stuffed mushroom, potato and vegetable pave, butternut squash risotto

 

DESSERTS

Apple and blackberry mousse, green apple sorbet

Quince and Blueberry Crumble, Vanilla Ice Cream

Lemon and raspberry Pannacotta, hazelnut shortbread

Hot chocolate fondant “black forest”

Sweet thyme crème brulee, strawberry sorbet

Cappuccino Bavarois, baileys anglais, cassis jelly

Local, English and continental cheese