Friday & Saturday 

Winter Sample Dinner Menu 2017

49.50 per head

 

Garden beetroot & orange soup, goats curd, puffed barley

Twice baked cheese soufflé

Chicken liver & foie gras parfait, fig compote, walnut & raisin toast

Seared turbot, fermented cabbage, mussels & dill

Pork jowl, crispy cheek, hay baked swede, apple, mustard

Cornish crab, smoked eel, leek, black garlic, ponzu

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Garden kale fritters, spiced butternut squash, Roscoff onions, pine nut & Parmesan dressing

Roast cod, seared scallop, curry spices, lentil dahl, cauliflower, mango chutney

Roast Belvoir pheasant, bacon, potato terrine, bread sauce croquette, cider & thyme sauce

Assiette of Langar lamb, miso glazed aubergine, Parmesan gnocchi, hung yoghurt

Fillet of Blackberry farm beef, braised ox cheek, garden kale, Jerusalem artichokes, Madeira sauce

 

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Baked vanilla cheesecake, celebration of blood orange

Salted caramel tart, honeycomb, stem ginger ice cream

Mille feuille of Williams pear, milk puree, walnut ice cream

Langar Hall chocolate bar, hazelnuts, malted stout ice cream

Nottinghamshire rhubarb soufflé, ginger yogurt, rhubarb & ginger beer sorbet

Selection of fine English cheese, homemade chutney & biscuits

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Tea or coffee, chocolate truffle & orange macaroon