Blue Strawberry Dinner Menus

Spring / Summer 2009

If you would like any further suggestions for your event, or have any dietary requirements, please do not
hesitate to ask
Starters

Fish

Yellow fin tuna carpaccio, soft boiled quail eggs, walnut mayonnaise, pickled onions and baby rocket
Pan fried bass fillet with fennel brandade, pomme maxim and shellfish stock
Tian of crabmeat with gazpacho consommé, avocado foam and rose harissa jelly
Lime cured swordfish with coconut and green mango salad with lotus root, wakame and yuzu dressing
Escabèche of red snapper, salt cod croquette, pearl onions, baby carrots and red pepper jam
Lobster beurre monté, chorizo and new potato salad with salsa verde and green almonds
Almond crusted mackerel fillet with smoked trout and cucumber salad, artichoke purée, shizo vinaigrette and ginger crisps

Meat

Terrine of free range chicken and ham hock, pickled Spring vegetables and candied walnut dressing
Hay smoked lamb fillet with baby carrots, star anis and tarragon, rocket salad and garlic crisps
Rare beef fillet with truffled potato salad, sweet onion mousse, horseradish and bordelaise syrup
Ballotine of foie gras, with pain d'épice and confit mango and Cabernet Sauvignon caramel
Soft yolk duck egg with smoked duck prosciutto, asparagus mayonnaise and truffled vinaigrette

Vegetarian

Asparagus and rocket salad with parmesan and truffle chiboust

Fontina tortellini with cipollini onion, toasted hazelnuts and date and orange chutney
Salad of Spring vegetables with warm truffled quail's egg and micro leaf
Light pea soup with poached duck egg
Heritage tomato tartare with goat cheese mousse and black olive crisp
Mesclun salad with baby leeks, golden beetroot and Brogdale heritage apples
Main Courses

Fish

Pan fried sea bass with herb gnocchi and spinach purée, served with grilled leeks, almond butter and sea purselane
Roast salmon with crushed new potato, asparagus and watercress salad and basil purée
Roast cod fillet with French bean, shiitake mushroom and caper dressing, served with fennel cream and crab beignet
Pan fried halibut fillet with braised shin of beef, sautéed baby gem, pearl onions, parsley and lemon oil
Peppered tuna steak with a spring onion potato cake, wilted spinach and confit cherry tomato
Steamed aromatic bream fillet with stir fried vegetables, udon noodles, ginger and lemongrass broth and lobster gyoza

Meat

Fillet of beef and slow cooked shin of beef with spring greens, pomme purée, baby carrots and Bordelaise syrup
Roast Bresse chicken with tarragon butter, new season peas and Jersey royals. Served with Morel mushrooms and pan jus
Rump of hay smoked lamb with flageolet purée, balsamic vegetables and garlic crisps
Assiette of Yorkshire Middle White pork, Vacherin creamed potato, spring greens, heirloom beetroot, pan jus
Ballotine of guinea fowl with herb gnocchi and braised Summer beans
Roast duck breast, miso glazed aubergine, nashi pear and glazed carrots. Served with confit duck leg and bok choi with shizo dressing

Vegetarian

Risotto Primavera with truffled leeks and Taleggio cream

Pequillo pepper croquette with a fennel brandade, red pepper jam and balsamic vegetables
Artichoke and duck egg raviolo with French beans, rocket, confit potato and truffle dressing
Aubergine cannelloni with roasted peppers and confit cherry tomato. Served with spinach purée and romesco sauce
Smoked tofu and sesame dumpling with stir fried aromatic vegetables and sweet potato gyoza
Red onion and goat's cheese tart with cauliflower purée, cipollini onions and watercress
Desserts

Raspberry dacquoise biscuit with Champagne and basil sorbet

Caramelised lemon tart with strawberry compôte
White chocolate fondant with candied mangos and thyme sugar syrup
Smoked apple and cherry tart with frangelico, toffee and hazelnut ice cream
Violet scented wafer with coconut mousse and vanilla caramel
Orange and salty caramel mousse with almond meringue and orange and balsamic compôte
Chocolate mousse layered with pistachio biscuit, with an apricot glaze and white chocolate sorbet
Lemon brulée with vodka jelly and roasted sesame seed crisp
Pineapple soufflé with a berry pepper chutney
Seasonal fruit sabayonne

Each dish is priced individually. Our team will price any combination of dishes, and will suggest appropriate menus for your specific budget.

All dinners and lunches are served with fresh filter coffee, teas, and herbal infusions.