 |
 |
 |
 |
Starters
Twice baked soufflé of goat’s cheese and wild rocket with chive cream
Warm tart of vine tomato and green pesto with baby spinach and lemon scented olive oil
Antipasti - buffalo mozzarella, figs wrapped in proscuitto, broad bean and mint salad, sun-blush tomato and pecorino bruschetta and monkfish carpaccio
Pressed terrine of red snapper and saffron potato, mesculin salad and tomato and black olive dressing
Shavings of smoked duck, spiced pear chutney with a layered pavé of foie gras and aromatic confit duck
Mains
Roasted fillet of wild salmon with charred asparagus and spiced aubergine purée
Fillet of scotch beef with red onion and potato rösti, spinach & watercress puree, red wine jus
Baked fillet of Cornish sea bass with scented summer vegetable consommé, broad beans, baby carrots and English garden peas
Roast rack of Cotteswold lamb spiced with cumin, coriander and cracked pepper with braised puy lentils
Breast of corn fed chicken stuffed with a wild mushroom and thyme farce, with baby seasonal vegetables, fondant potato and tarragon infused jus
Puddings
Rhubarb and cardamom crème brûlée, ginger biscuit
Warm chocolate and pecan brownie with vanilla bean ice cream
Passion fruit posset, shortbread biscuit
Panna cotta with prune and armagnac compôte
Baked brioche pudding with orange and apricot, whiskey anglaise
Apple tart tatin with spiced saffron ice cream
Telephone us on 01242 602366 or email enquiries@wesleyhouse.co.uk
