Friday 3rd December – Bordeaux Evening Menu

Inspired Soup

 Smoked Salmon Potato Cake, Walnut & Cranberry Pesto, Dressed Winter Leaves

 Pressed Terrine of Duck leg Confit, Pomegranate & Sage Chutney, Warm Soda Bread

 Herb Crusted Baby Goats Cheese, Tomato Salsa & Soft Herb Crisps

 ………..

 Braised Chicken and Tarragon, Turned Baby Turnips, Chateaux Potato & Wild Mushroom Ragout

 Spiced Duck Breast, Merlot & Black Cherry Sauce, Carrot Fondants, Baked Potato Puree

 Cauliflower & Leek Lasagne, Fresh Pasta in a Rich Blue Cheese & Walnut Sauce finished with Braised Cauliflower & Baby Leeks

 Pan Roast Sea Bass, Cherry Tomato & Roast Fennel Risotto

 ………..

 Traditional Crème Bruleè

 Chapters Chocolate Orange

 White Chocolate & Cinnamon Bread & Butter Pudding, Apricot Crème Anglaise

 Local & Continental Cheese Served With Crackers & Chutneys