Spring/Summer 2020 Menus
The launch of our new seasonal menus.
As the sun begins making an appearance and the Spring months rapidly approach, we are delighted to launch our new Spring Summer dinner menus. Our team of chefs have been hard at work in our development kitchens, and the result is a set of menus that we are incredibly excited about. All of our dishes have a particular focus on seasonal, locally sourced ingredients that are beautifully presented and of course, taste delicious!
To give you a sneak preview of the menu, we asked our team to select their favourite dishes and Katie Carter, one of our Senior Event Planners chose the following as her ‘hero menu’...
Starter
Devon Harbour crab, brown crab bread mousse, Meyer lemon gel, sea herbs, apple, pickled cucumber and bronze fennel salad
Pea and asparagus mousse, sweet Summer pea, asparagus tip and mangetout salad, Jersey Royals, mustard seed mayo, crispy chilli-spiced yellow pea (vegetarian)
Main
Roast cutlet of lamb, crispy lamb belly, pickled cucumber, crushed new potatoes, salad of peas, asparagus and broad beans
SQUASH, BASIL, GARLIC
Roasted summer squash, basil and squash cream, pickled squash, peaches, wild garlic oil (vegan)
Dessert
Raspberry mousse, whipped jasmine ganache,, dehydrated raspberries, white chocolate and raspberry dome, raspberry sorbet, jasmine jelly
Almond chocolate cremeaux, roasted apricot, toasted almond clusters, raspberry, apricot purée (vegan)
The menus have already proven incredibly popular during our tastings for the upcoming season and we eagerly await their arrival on events very soon!
