Statham Lodge Specimen Menu

Hors d'oeuvres

 

 

 

�� Terrine of Gressingham duckling complemented by an apricot & orange chutney

 

�� Norwegian prawn & salmon salad in a lemon & dill dressing

 

�� Warm chorizo & potato salad with a hot vinaigrette dressing & crispy vegetable ribbons

 

�� Chickpea, bacon & apple salad with picked leaves in a Somerset cider dressing

 

�� Smoked chicken & couscous salad dressed with balsamic vinegar, pink peppercorn & olive oil

 

�� Cheshire cured ham & asparagus with parmesan curls a & a warm butter dressing

 

�� Fresh watermelon & pineapple in a Pina Colda dressing

 

�� Prawn, watercress & sunblush tomato salad with a herb mayonnaise & mini pesto crostini

 

Main Courses

 

�� Cod fillet wrapped in Denhay ham with a miniature ratatouille & white wine butterscauce

 

�� Loin of venison with forest mushrooms & roasted fennel in a rich venison jus

 

�� Breast of Guinea fowl with Haggis & a Glenfiddich whisky jus

 

�� Roast beef fillet with savoy cabbage, creamy mash & a beef jus flavoured with Irish ale

 

�� Barbary duck breast with Chinese spices and a ginger & lavender honey sauce

 

�� Rack of lamb with chargrilled summer vegetables & a rosemary lamb jus

 

�� Breast of chicken in a wild mushroom & garlic sauce with fresh spinach tagliatelle

 

�� Steamed fillet of Scotch salmon with braised leeks & a pernod & saffron sauce

 

Desserts

 

�� Warm bread & butter pudding with marmalade ice cream

 

�� Vanilla panacota complemented by preserved autumn fruits

 

�� White chocolate & Amaretti torte with sugar dipped strawberries

 

�� Classic French apple tart with chantilly cream

 

�� A selection of fine English & Continental cheeses

 

 

 

Sunday Lunch

 

�� Soup of the day

 

�� Fan of Honeydew Melon with a compote of fruits & natural Greek yoghurt

 

�� Curried smoked chicken salad

 

�� Traditional prawn cocktail

 

�� Broccoli & cheese tartlet

 

 

 

�� Roast sirloin of beef & Yorkshire pudding

 

�� Roast loin of lamb with mint sauce

 

�� Roast loin of pork with sage & onion stuffing & Bramley apple sauce

 

�� Home-made steak pie

 

�� Poached fillet of salmon in a parsley sauce

 

 

 

�� Traditional bread & butter pudding

 

�� Blackcurrant cheesecake

 

�� Sticky toffee meringue

 

�� Selection of ices & sorbets

 

�� Cheeseboard

 

 

 

�� Coffee & mints

 

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