Menus from The Old Vicarage

EXAMPLE MENU

LIGHT APPETISER COURSE

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ESCABECHE OF QUAIL WITH AMONTILLADO VINEGAR DRESSING
STICKY ROASTED LEGS ON ROMESCO SAUCE
POTATO CROQUETTE

ROAST ISLE OF SKYE KING SCALLOP AND FILLET OF JOHN DORY
STIR-FRIED SPROUTING BROCCOLI AND PAK CHOI WITH GINGER AND CHILLI
RHUBARB AND STAR ANISE BUTTER SAUCE

BUTTERNUT SQUASH RAVIOLI WITH WALNUT AND CHIVE DRESSING
CORIANDER ROASTED BUTTERNUT SQUASH
WILD ROCKET AND SOFT BOILED QUAILS EGGS

SAUTÉED CALVES’ LIVER ON BUBBLE AND SQUEAK
THYME ROASTED PARSNIP WITH PANCETTA
BEETROOT DRESSING AND MADEIRA SAUCE

FILLET OF WILD ROD CAUGHT SEA BASS WITH PICKLED LEMON
ON SPRING ONION AND WATERCRESS PASTA
LEMON BUTTER SAUCE AND GREMOLATA

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BAKED FILLET OF YORKSHIRE BRILL WITH FRIED SQUID IN GARLIC BUTTER
CELERIAC GRATIN WITH FRESH TRUFFLES
ROASTED BABY TURNIPS AND CUMIN SAUCE

ROAST FILLET OF MINTED LAMB ON NEW SEASON’S ASPARAGUS
LAMBS TONGUE ON WILD GARLIC AND BROAD BEAN RISOTTO

ROASTED FILLET OF LOCAL CHAROLAISE BEEF ON CABBAGE WITH CARAWAY
CONFIT OF CHICKEN WINGS WITH BLACK PUDDING
PARSNIP PURÉE, BABY BEETROOTS AND DEEP FRIED SHALLOTS

BAKED FILLET OF WHITBY COD ON BRAISED LEEKS
KING ISLE OF SKYE LANGOUSTINE WITH BISQUE SAUCE
BUTTERY GALETTE OF JERSEY ROYALS

CARAMELISED SHALLOT TART WITH A GRUYÈRE GLAZE
ROSEMARY FOCCACIA WITH HONEY GLAZED SWEET POTATO
POMEGRANATE AND PISTACHIO SALAD WITH OVEN DRIED TOMATOES

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BAKED CHOCOLATE PUDDING WITH CHOCOLATE FUDGE SAUCE
ENGLISH CUSTARD

MANGO AND PINEAPPLE MILLE FEIULLES
MANGO SORBET
PINEAPPLE AND RUM CRÈME BRÛLÉE

VELVETY CHOCOLATE AND COGNAC “PANNA COTTA” IN DARK CHOCOLATE
MOCHA ICE CREAM AND BITTER ORANGE CROQUANT
ORANGE PURÉE

PASSIONFRUIT SOUFFLÉ WITH PASSIONFRUIT SORBET
PASSIONFRUIT SAUCE
CHOCOLATE AND PASSIONFRUIT TRUFFLE

GLAZED YORKSHIRE RHUBARB AND GINGER CREAM
RHUBARB JELLY AND RHUBARB AND GINGER SORBET
BRANDY SNAP AND PUFF PASTRY CURLS

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SELECTION OF FARMHOUSE CHEESES FROM THE BRITISH ISLES
All our cheeses are unpasteurised, straight from the farms,
hand made by traditional methods

RIBBLESDALE BLUE
Blue goats’ cheese with a sweet, nutty flavour from Chris Hill, Horton, N. Yorkshire

COLSTON BASSET STILTON
Creamy textured blue cows’ milk from Colston Bassett, Nottinghamshire

CASHEL BLUE
Mild, mellow and smooth cows’ milk by the Grubb family, County Tipperary

RAGSTONE GOAT
Soft creamy with a citrus flavour by Charlie Westhead, Dorstone, Hereford

TUNWORTH
Nutty cow’s milk, creamy texture and deep flavour, by Stacey Hedges. Hampshire

FLOWER MARIE
Mould ripened soft ewes’ milk, sweet flavour, from Kevin and Alison Blunt, Sussex

ISLE OF MULL CHEDDAR
Nutty cows’ milk from John Reade in Tobermory

FOUR COURSE MENU £65.00

To include dessert or cheese

TASTER MENU

SAVOURIES AND CANAPÉS
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PAN-FRIED LEMON SOLE ON BRAISED LEEKS
SAUTÉED SQUID WITH LIME, GINGER AND CHILLI
BASIL OIL
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FILLET OF WILD ROD CAUGHT SEA BASS WITH PICKLED LEMON
ON SPRING ONION AND ROCKET PASTA
LEMON BUTTER SAUCE AND GREMOLATA
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CONFIT OF CHICKEN WINGS WITH CHICKEN BOUDIN
PUREE OF JERUSALEM ARTICHOKES
BLACK PUDDING AND CARAMELISED SHALLOTS
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ROASTED FILLET OF LOCAL CHAROLAISE BEEF WITH GLAZED CARROTS
SAUTÉED LOCAL PORCINI ON FONDANT POTATO
CRISPY SPICED RED CABBAGE AND BROCCOLI IN LEMON OIL
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TUNWORTH
Nutty cow’s milk, creamy texture and deep flavour, by Stacey Hedges. Hampshire
COLSTON BASSET STILTON
Creamy blue, cows’ milk from Colston Bassett, Nottinghamshire
ISLE OF MULL CHEDDAR
Nutty cows’ milk from John Reade in Tobermory
SERVED WITH RIDGEWAY WILD FLOWER HONEY
AND TOASTED PANETTONE
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GLAZED NEW SEASON’S YORKSHIRE RHUBARB AND GINGER CREAM
RHUBARB JELLY AND RHUBARB AND GINGER SORBET
BRANDY SNAP AND PUFF PASTRY CURLS
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£70.00