6-course taster menu – Friday 30 October

6-course Taster Menu

A glass of Kir & canapes on arrival

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Pan fried Lyme Bay Scallops with a ham hock terrine, apple & ginger puree, pickled carrot and pickled beets

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Lobster consommé with a wild mushroom dumpling

Tre Fiora, Greco di Tufo, Campania, Italy 2013 

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Oven roasted Halibut fillet with a celeriac & truffle terrine, Crab bisque, pied de mouton and a whole poached Langoustine

Macon Chardonnay, Talmard, Burgundy 2014 

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Duo of Creedy Carva Duck: confit leg and honey roast breast with a plum red wine reduction, orange & thyme roasted fennel and salt baked heritage carrots

Thistle Ridge, Pinot Noir, Waipara, New Zealand 2013

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Trio of chocolate: chocolate fondant, chocolate orange mousse with honeycomb crumb and min chocolate torte

Banyuls, Parce Freres, France 2013

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Coffee or tea with petit fours

The above will be served with 5 wines selected and introduced by James Leach of Charles Steevenson Wines

£60 pp with wines or £47.50 pp without wines