Easter
Sunday Lunch
Cod brandade, brown butter cauliflower, Voudavin velouté, apricot curry sauce
(F-M-SU-MU)
Chalk stream trout rillette, garden radish, crispy noodles, nori (F-M-SU)
English asparagus salad, wild garlic capers, dashi hollandaise (SU-M-E-F)
Calf sweetbreads, ras el hanout carrot ragout, puffed seeds, parsley (G-M-MU)
Rosemary polenta, morels, baked cheese, fermented broth, tahoon (SU-MU)
~
Roast sirloin of local butcher beef, crushed roots, Yorkshire pudding, Port jus (M-E-SU-G-S)
Pan roast halibut, spinach, apple braised salsify, caper butter shrimp (F-M)
Roast corn-fed chicken breast, pearl barley, English asparagus (M-SU-G)
Roast Packington porcetta, wild garlic, charcutiere sauce, Granny Smith (MU-SU-M-NU)
Jersey Royal potatoes, white asaparagus, watercress velouté, nettles, (S-MU)
Seasonal sides
Buttered cavolo nero (M), Roast potatoes, Broccoli gratin (M-G),
Honey glazed carrots (M)
~
Yuzu iced parfait, Brockencote honey cake, textures of ginger (M-E-G)
Baked cream, caramelised apple, Granny Smith sorbet, isomalt (M-E)
Dark chocolate delice, chocolate soil, chocolate sauce, cep ice cream, cocoa nib
(G-M-E-S-NU)
Brockencote rhubarb & tonka bean ice cream, torched meringue, ginger sable breton
(G-E-M-SU)
Selection of 4 British cheeses, condiments and crackers (C-G-M-SU-NU)
~
Coffee & homemade petits fours £7.50 per person
Three course menu £48.50 per person
~
A discretionary service charge of 12.5% will be automatically added to your bill
ALLERGEN INDEX
If you have any food allergies or intolerances, please talk to a member of the team before ordering.
F=Fish / E=Egg / L=Lupin / MO=Molluscs / S=Soya / M=Milk / C=Celery / MU=Mustard
G=Gluten / P=Peanuts / SE=Sesame / NU=Tree Nuts / CR=Crustaceans / SU=Sulphur Dioxide
Brockencote Hall
SAMPLE