Meek - Dinner Party Menu Autumn/Winter 2017

Starters

Barbary duck, cranberry & pistachio terrine with honey glazed figs, carrot & orange marmalade & toasted brioche

Smoked mackerel scotch egg with pickled radish, crispy pancetta, tartare sauce & watercress

Prosciutto ham with mulled wine poached pear, Dolcelatte, golden beetroot, candied walnuts & balsamic syrup

Baked goats cheesecake with red onion jam, port & redcurrant reduction, apple, pomegranate & toasted pinenut salad

Seared king scallops, Jerusalem artichoke puree, black pudding, shaved apple & fennel salad

Roasted chicken & leek croquettes with celeriac remoulade, cornichons, baby gem & reggiano Parmesan shavings

Oak smoked salmon & Devon crab roulade with truffle infused potato salad, soft poached quails eggs & pickled cucumber

Wild mushroom galette with caramelised shallots, brandy cream sauce, Gruyere cheese & crispy leeks

Mains

Venison pave steak with braised red cabbage, parsnip & honey puree, Boulangere potatoes & blackberry sauce

Roasted sea bass en croute with creamed leeks, brown shrimp, fondant potato & salsa Verde

Confit pork belly with crackling, bubble & squeak potato cake, black pudding, cider & quince sauce

Portobello mushroom, baby spinach & blue cheese pithivier with carrot & parsnip rosti, tarragon cream sauce

Braised lamb shank with celeriac & garlic mash, sautéed oyster mushrooms, pancetta lardons, rosemary & redcurrant sauce

Herb crusted hake fillet with wilted baby spinach, garlic king prawns, fried potato gnocchi, lemon butter sauce

Low & slow cooked beef shin with dauphinoise potatoes, sautéed wild mushrooms, balsamic glazed shallots & port wine reduction

Chargrilled garlic & herb polenta with baked goats cheese, Romanesco broccoli, roast butternut squash puree & rocket pesto

 

Desserts

Sticky date & toffee pudding with butterscotch sauce, caramelised banana & clotted cream

Hot dark chocolate floating sponge pudding with fudge sauce & vanilla ice cream

Baked white chocolate & almond cheesecake with blueberry compote, mascarpone cream & tuille biscuit

Warm treacle tart with spiced poached pear, almond crumble & honeycomb ice cream

Dark chocolate ganache & kirsch cherry meringue roulade with blackcurrant sorbet

Crème caramel with brandy snap biscuit, vanilla whipped cream & caramelised oranges

Local Cheese Board

(Additional £2.50 supplement per person - Dessert option)

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

Served with local fudges biscuits (Stalbridge), set quince conserve (Gillingham), grapes & celery, homemade apple & fig chutney

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