THE OLD VICARAGE HOTEL & RETAURANT
SAMPLE NINE COURSE TASTING MENU
Pre starter
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Pan fried king scallop with a salad of French beans, tomato and truffles
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Roast chicken, foie gras and spring vegetable terrine with warm brioche
and cranberry jelly
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Pan fried gilt head bream with coconut and green curry jelly, vegetable spring roll and coriander foam
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Roast saddle of English lamb with a carrot and rosemary puree, Dauphinoise potato, and roast shallot
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Artisan cheeses
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Lemon posset
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Old Vicarage chocolate plate |
