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Dinner Menu
STARTERS
Cannelloni of Salmon with Grilled Watermelon,
Beetroot Caviar and Balsamic Reduction
Terrine of Foie Gras with Ginger Ale Jelly, Prune Sauce and Quince Chutney
Pan-Seared Cornish Scallops with Caramelised Pork Belly, Crisp Pancetta and St Edmunds Russet Apple Purée
Warm Jerusalem Artichoke Mousse with Wild Mushrooms, Morel Froth and Red Pepper Essence
Pan-Seared Tails of Langoustines with Pickled Fennel and Butternut Squash Panacotta
MAINS
Tempura of Sashimi Tuna, Wasabi Mash, Sautéed Courgettes and Teriyaki Sauce
Braised Rump of Lamb, Dauphinoise Potatoes and Honey Glazed Root Vegetables
Seared Loin of Venison with Apple Fondant, Celeriac Purée, Confit Parsnip and Chocolate Oil
Roasted Wood Pigeon “Wellington“ with Cabbage Wrapped Vegetable Parcel
Roasted Tail of Monkfish Cooked “Rogan Josh - Bedford Lodge Style”
Side Orders
Buttered Green Beans
Sautéed Garden Spinach
Organic Carrots
Olive Oil Mash Potato
Hand Cut Chips
Seasonal Salad
Our special menu of additional vegetarian dishes is available upon request
DESSERTS
Rhubarb and Ginger Tortellini with Poppy Seed and Dark Rum Parfait, Confit Rhubarb and Almond Foam
Banana Parfait with Peanut Brittle, Balsamic Reduction and Chocolate Wafer
Quince and Port Soufflé, Pear Sorbet and Crystallised Mint Leaves
Valrhona Chocolate “Cadeau” with Caramel Ice Cream, Hazelnut Spears and Pistachio Emulsion
Assiette of Chef’s Apple Compositions
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