Hi guys... I've just been sent the menu for one of the staff lunches. I just need a steer on what to choose... I'm guessing I can eat some eel although I've never had it before but can't decide on either the pheasant or bass... and obviously I'll skip the puds but will check if they have a cheeseboard.
xx
Starter
White onion soup, trompettes, young turnips
Terrine of confit of Old Spot pork, white pudding and smoked duck, onion marmalade
Smoked eel, beetroot, horseradish cream
Grilled fennel, Lyonnaise onion and Innes goat’s curd tart, toasted pine nuts
Main course
Braised Galloway beef, soft polenta, Swiss chard, sautéed ceps and Ironbark pumpkin,
truffled pumpkin seeds
Roast breast of Yorkshire hen pheasant, confit leg, bread sauce, turnip tops, braised
salsify, Jerusalem artichoke purée, game jus
Pan fried fillet of wild Atlantic stone bass, kohlrabi, leeks, cauliflower purée, Noilly Pratt
and chive velouté
Mushroom and chestnut ‘Wellington’, red cabbage, roasted root vegetables, mushroom
cream sauce
Dessert
Christmas pudding, brandy custard
Soft chocolate cake, glazed fig, port sorbet
Poached pear, Sauternes sabayon, Clementine sorbet
Rice pudding brûlée, rhubarb ice cream