Friday 20th March 2009
Canapés
Served hot
Roast free range chicken in a tiny Jersey Royal,
bound with a chicken jus bread sauce and crisp Ayrshire bacon
Welsh rarebit souffl és in crisp tartlets, red onion marmalade and crispy sage
Served warm
Scottish lobster salad with a poached quail’s egg
and a salad of chives and mustard leaf with a citrus aïoli in a filo tartlet
Served cold
Artichoke with Parma ham, sunblushed tomato and mascarpone on a crisp polenta croute
Lunch
First Course
Potted Morecambe bay shrimps,
pickled cucumber salad, micro cress
and brown bread croûtes
Vegetarian alternative
Warm St Tola goat’s cheese salad
with organic leaves, toasted hazelnuts and sherry vinaigrette
“rhubarb’s” house baked breads and unsalted butter
Main Course
Slow braised ox cheeks in a rich red wine jus, celeriac purée, savoy cabbage with chestnuts and morels and root vegetable crisps
Vegetarian alternative
Savoy cabbage parcel with wild mushrooms and chestnuts, celeriac purée, pot roasted heritage vegetables, root vegetables crisps and red wine jus
Pudding
“rhubarb’s” Tasting plate
Hibiscus and rhubarb jelly
Rhubarb brûlée
Rhubarb and stem ginger ice cream with vanilla bean shortbread
“rhubarb’s” homemade petits fours
Friday 3rd April 2009
Canapés
Served hot
Fillet of Highgrove lamb marinated in shallots and honey, roasted pink
served on branches of rosemary
Buck rarebit in a crisp bread croustade with a poached quail’s egg and chives
Served cold
Peeled prawns with a Bloody Mary mayonnaise to dip
Creamed Ragstone goat’s cheese on a Keen’s cheddar shortbread
with red onion marmalade
Lunch
First Course
Mrs Tee’s New Forest wild mushroom and truffled leek tart
with black truffle shavings, petite herb salad and champagne vinaigrette
“rhubarb’s” house baked breads and unsalted butter
Main Course
Gressingham duck breast
with bubble and squeak cake, red cabbage, pot roasted heritage root vegetables, baby carrots, turnips, sour cherry and star anise jus
Vegetarian alternative
Leek and Caerphilly cheese crumble
with bubble and squeak cake, red cabbage, pot roasted heritage root vegetables sour cherry and star anise jus
Pudding
Blackberry jelly
spiced apple syllabub
mulled berry sorbet
and shortbread
“rhubarb’s” homemade petits fours