• Canapés •
Warm Lincolnshire poacher beignets with quince jelly.
Carpaccio of Lincoln Red fillet beef, truffle oil, shallot salad sour cream rye toasts.
Quails eggs with lovage salt toasted poppy seeds and rapeseed aioli.
• Starter home-made breads sea salt butter •
Beetroot cured salmon, pickled cucumber, horseradish shallot dressing.
• The Main Course •
Duo of Local Lincolnshire venison, Pave of venison Jerusalem artichoke puree, slow cooked shoulder of venison, and wild mushroom pie, grand sauce Veneur.
Roasted cod loin, verjuice dressing, artichoke puree, spiced grapes.
• Sides •
Potato dauphinoise, stir-fried winter greens, roasted roots and thyme.cream.
• Cheese •
Ripe unpasteurized camembert, Colston Basset stilton, Lincolnshire poacher, fig jam, mustard fruits, fenland celery, biscuits (no oatcakes).
• Pudding •
Warm autumn raspberry lemon and frangipane tart, berry puree cranberry and bay leaf ice bowls with home-made clotted cream and vanilla ice cream
Coffee tea, herb teas, simple chocolate truffles with cocoa, Turkish delight.