Gareth Lloyd Menu

• Home made soup
• Thyme roasted portobello mushroom
• Duck liver and port parfait with red onion chutney and toasted ciabatta bread
• Roasted goats cheese with a floret of smoked salmon
• Crispy quail breast with a honey tomato dressing
• Mussels with herb brioche
• Smoked duck salad with pears a sherry
• Scallops wrapped in Iberian ham
• Mediterranean prawns with carpaccio of mango

• Poached chicken breast with garlic pomme purée and mustard sauce
• Calves liver with creamy celeriac and ginger
• Soy sauce Salmon fillet with rosemary and creamy spinach
• Sliced monkfish with a leek fondue
• Swordfish with pesto dressing
• Rack of lamb with carpaccio of beetroot and a rich red wine jus
• Monkfish wrapped in Iberian ham served with a mussel
• Provençal Chicken served with baby pac choir and a sweet and sour sauce
• Pheasant breast with braised red cabbage and a red current jus
• Fillet steak with wild mushrooms and cafe au lait sauce
• Sea bass with celeriac purée and roasted vine tomatoes and spinach
• Duck breast with crushed new potatoes and a port jus
• Venison on parsnip purée and a black cherry jus served with crisps

• Mango fan with pistachio cream and a thin crisp crunch
• Cheesecake Dark chocolate mouse cups
• Pear tart tatin Ginger cream brûlée
• Bailey’s bread and butter pudding
• Cream Profiteroles and chocolate sauce Cheese board

Menu Gareth Lloyd 01/09/2019