Valentines Day Menu
Friday 14th February
To Start
Mushroom and tarragon soup with artisan bread and butter (v)
Ham hock terrine served with piccalilli and toasted crostini's
Gambas pil pil; pan fried prawns with chorizo, coriander, garlic and chilli butter
Sliced warm smoked duck breast with a mango, pickled ginger and spring onion salsa,
Mini box baked camembert infused with garlic and rosemary,
topped with truffle oil and served with toasted breads
Oven baked pepper stuffed with pesto infused Mediterranean vegetables (vegan)
…
Palette cleanser - raspberry sorbet and iced berries
…
To Follow
Pan fried fillet medallions served medium with potato and herb rosti,
wilted spinach, honey roasted chantenay carrots and a brandy and pepper sauce
Pan fried lamb cutlets served with spring onion mash potato,
roasted beets and wilted kale, finished with a rich minted lamb jus
Corn-fed free-range chicken supreme, stuffed with mushroom duxelle,
served with boulangère potatoes, fine beans wrapped in pancetta and a red wine jus
Breaded lemon sole fillets with lobster mash potato, sautéed vegetables and a lobster crayfish cream
Field mushroom stuffed with sun blushed tomatoes, pine nuts, spinach and red onion,
glazed with vegan parmesan, served with Tuscan potatoes and Napoli sauce (Vegan)
Smoked chicken and Waldorf salad with mixed leaves, apple, celery and candied walnuts
Fusilli pasta in a creamy goat's cheese sauce with cherry tomatoes and green beans,
topped with rocket and parmesan
To Finish
Chef Lily's amazing tiramisu
Pavlova served with winter berries and vanilla Chantilly cream
Vanilla crème brulée served with chocolate dipped strawberries
Lemon and lime cheesecake with a ginger nut biscuit base served with pistachio ice cream
Warm triple chocolate brownie with chocolate sauce and salted caramel ice cream
Assiette of mini desserts: brownie, tiramisu, chocolate covered profiteroles
Fresh fruit salad with lemon sorbet
Selection of ice creams and sorbet
£45 per person
Tel: 01245 380082
Willaim B, Hatfield Peverel, Events
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