Menu - May

Vegetarian

Roasted Beetroot and Goats cheese tower with potato wafers [Semi]
Olive oil poached tomatoes with peas [Final]
Fresh figs and melon with vanilla and pepper vinaigrette

Fish

Slow roasted salmon with red wine risotto, asparagus and wild mushrooms
Sea bass with black olive sauce, basil mash and tomato confit

Shellfish

Roast scallop salad with a raisin vinaigrette
Crab souffle with coriander relish

Poultry

Chicken liver parfait with Savoy cabbage and pinenuts
Free-range Chicken breasts with, fondant potatoes and morel mushroom sauce

Meat & Game

Fillet of pork with apple and fennel salad, fennel puree, apple chips and mustard vinaigrette [Final]
Venison fillet (smoked) with liquorice and game jus, polenta and asparagus. [1st Round]
Braised lamb shanks, saffron risotto and garlic infused lamb stock reduction
Organic Lamb fillets with ratatouille, polenta, lamb & red pepper jus and aioli.

Puddings

Peanut Butter or Orange or Banana mousse, wrapped in chocolate, jelly and chocolate sauce [Final]
Bitter Chocolate tart with caramelised oranges
Rhubarb mousse with strawberry tuiles
Almond sourdough cake with plum compote and orange curd ice-cream [1st Round]
Roasted peaches in nougatine baskets
Peach & crème brulee mille-feuille with green-tea crème anglaise and peach juice.
Aniseed parfait with red berry coulis
Panna-cotta with oven dried fruit and fruit coulis

Lloyd Burgess - BBC MasterChef 1999
Tel: 01225 851006
Emal: lloyd@clara.net