| Martyn Pearn the Old Vicarage's celebrated Head Chef has created a variety of menus to tempt your palate.
Please select one Appetiser, one Principal dish and one dessert from the selection detailed.
APPETISERS
Cornish crab soup, grated gruyere and garlic croutons
Chilled Galia Melon, soft fruits and sorbet
Roasted goats cheese, assorted leaves,
tomato and basil dressing
Warm pave of Scottish smoked salmon served on fried noodles with a chive sauce
Potted ham-hock and vegetable terrine with Pease pudding
Wild mushroom pithviere, chicken, port and mustard sauce
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PRINCIPAL DISHES
Braised chump of Shropshire lamb, braised red cabbage
Fricassee of free range chicken, tarragon cream and new potatoes
Mignonette of Angus beef, rosti potatoes and red wine sauce
Roasted mini rack of Shropshire lamb, minted gravy and creamy Dauphinoise potatoes
Paillard of Scottish salmon, Dry Vermouth and sorrel sauce
Braised cod fillet, shallot Confit and a mushroom
and parsley cream
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DESSERTS
Assorted farm-house cheeses
Vanilla crème Brûlée, hazelnut wafers
Roasted orchard pear, served with ginger butterscotch sauce and lime sorbet
Hot chocolate fondant with vanilla ice-cream
Banana malva with butterscotch sauce
Bitter chocolate terrine with passion fruit sorbet
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Various Teas & coffees served with Petit Fours
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If you need to organise a larger lunch party why not try our sister restaurant: The Thornescroft |
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