Menu - March

Vegetarian

Grilled field mushrooms with polenta, wilted baby chard and pomegranate vinaigrette Blood oranges with warm braised endive, walnuts & gorgonzola. Warm Jerusalem artichoke mousse with watercress coulis Roasted beetroot with goats cheese fondant, potato wafers and basil oil Warm asparagus soup with goats cheese-filo parcels. Sweet potato, coconut and sesame soup Roasted garlic and white bean soup

Shellfish

Grilled scallops, rocket salad with vanilla & black pepper vinaigrette Grilled scallops on sweet potato pancake with saffron, coriander & tomato butter sauce Marinated scallops with horseradish potato salad & parsley juice Scallops with braised celery and red wine reduction Grilled squid with chorizo, tomato and new potatoes Oysters, tuna & cucumber with saffron infused tomato water Warm oysters with champagne sabayon Steamed mussels with tomato, basil, cumin & olive-oil Braised mussels and clams with fennel & celeriac

Fish

Seabass with pumpkin-sage rissotto & bok choy Grilled halibut on saffron rice with smoked mussels & saffron sauce Roasted cod and chorizo sausage tart with frothy shellfish sauce Steamed Red Mullet fillets with warm vinaigrette and tomato sauce. Hot smoked salmon with sweet and sour fennel & kumquat sauce Cumin crusted tuna with puy lentils and red wine emulsion Anchovy larded tuna with garlic mash and wasabi vinaigrette

Poultry & game

Salad of Pheasant breast with asian pears, chanterelle mushrooms and hazelnuts Grilled lemon chicken with artichokes & mango-radish salsa Rosemary roasted chicken with white bean puree, oven dried tomatoes & chicken stock reduction Sautéed pigeon breast with wilted spinach and ginger-braised rhubarb Loin of Rabbit with braised Savoy cabbage and juniper infused rabbit reduction Warm Rabbit salad with mustard pasta and black truffle coulis Grilled duck with braised endive, roasted apples and red wine jus Guinea-fowl breast with lime glaze Poached guinea-fowl with potato, ginger and star anise broth

Meat

Tenderloin of beef with warm beetroot-courgette salad & pesto Poached beef tenderloin with roasted root vegetables, shallot coulis and angle hair potatoes Fillet of venison with polenta, green beans, roasted mushrooms & game jus Peppered lamb fillet with wilted spinach, polenta, ratatouille and red pepper-lamb jus Braised shoulder of lamb with butternut squash -pea risotto. Fillet of pork with apple & fennel salad, fennel puree, apple crisps and cumin vinaigrette Dried fruit-stuffed Pork with roasted new potatoes, radicchio and bacon-sherry vinaigrette Poached pork with peas, potatoes & butter-bean broth

Puddings

Tropical fruit & mascarpone tower with macadamia tuiles. Warm chocolate & Guinness cake with coconut ice-cream and mango-vanilla compote Pistachio parfait with caramelised bananas, banana tuiles and rum syrup Chocolate ice cream with pear tuiles, mango sorbet & hot chocolate-tea sauce Almond cake with rhubarb & strawberry compote, orange curd ice-cream and dried rhubarb Yam & pistachio custard tart with fried ginger & ginger syrup Warm chocolate and cherry brownie with cherry compote and vanilla ice-cream Flourless chocolate & beetroot cake with kumquat sorbet Pear & Liquorice bavarois with candied fruit biscuit and dried pears

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