Meek - Dinner Party Menu Autumn/Winter 2016

Dinner Party Menu Autumn/Winter 2016

To Start

Pressed confit duck, cranberry & pistachio terrine with apple & fig chutney & toasted brioche

Orange, Muscovado & juniper cured salmon gravlax with celeriac remoulade & keta caviar

Prosciutto ham with mulled wine spiced poached pear, toasted walnuts & dolcelatte

Seared king scallops with shrimps, buttered broad beans, pancetta & cauliflower puree

Roasted wood pigeon breast with caramelised onions, Trealy farm black pudding, apple & cider sauce

Leek & Godminster vintage cheddar tart, tomato, tarragon & truffle oil dressing, rocket salad

Main Courses

Low & slow braised shin of beef, Dauphinoise potatoes, sautéed girolles, shallots & port wine sauce

Parmesan & herb crusted cod fillet with wilted baby spinach, grilled chorizo, champ, & hollandaise sauce

Chargrilled venison loin with braised red cabbage, parsnip & honey puree, fondant potato & blackberry sauce

Rosemary & redcurrant glazed lamb shank with colcannon mash, pancetta & oyster mushrooms

Pan-fried sea bass fillet with herb gnocchi, crayfish tails, crispy crab beignets & saffron cream sauce

Confit pork belly, crackling, spiced apricots with thyme, creamed celeriac mash & sweet cider sauce

Mushroom, spinach & Dorset blue vinney stuffed wellington, leek & potato rosti, white wine & tarragon cream sauce


Dark chocolate & cherry meringue roulade with blackcurrant sorbet

Sticky date & toffee pudding with butterscotch sauce & honeycomb ice cream

Baked white chocolate & almond cheesecake with blueberry compote

Warm treacle tart with vanilla ice cream, spiced rhubarb & candied walnuts

Buttermilk & vanilla pannacotta with blackberry compote & tuile biscuits

Blueberry, poached pear & almond frangipan tart with mascarpone cream

Local Cheese Board
(£2.00 supplement per person)

Godminster vintage cheddar (Bruton), Dorset blue vinney (Sturminster Newton), Bath soft (Bath), Rosary goats cheese (Salisbury)

Served with local fudges biscuits (Stalbridge), Membrillo quince jelly, celery, grapes & homemade apple & fig chutney