Gourmet Dining Experience at The Vines

Starters

Confit Jerusalem artichoke

with Verjus caramel, Ragstone goats cheese mousse and a malt soil (v)

Severn and Wye smoked salmon

with classic garnish, lemon and a slice of sourdough

Pan fried breast of Norfolk quail

with braised leg, gem lettuce, pistachio, shimeji mushrooms and black garlic puree

A tasting of scallop and Lobster

Pan roasted West coast scallop served in a delicate lobster sauce accompanied by a lobster tartlet+ Supplement£4.00 extra

Chicken liver mousse

with a port and bacon jam, apricot and brioche

Goats cheese and beetroot

Set goats cheese custard with beetroot flavours, raspberry, nasturtium leaves and horseradish snow

Main course

Roast tail of monkfish

with turnip noodles, confit artichokes, hasselback potato and a sorrel fish sauce.

Poached fillet of turbot with a soft herb crust

Fricassé of summer legumes and an elderflower fish sauce (gf)

Corn fed chicken with broccoli

poached breast of chicken with confit potatoes, smoked broccoli puree, tender stem and parsley oil (gf)

Mushroom agnolotti

with fresh girolles, seaweed, coriander and a mushroom dashi consommé (v)

Roast dry aged beef fillet

with Wirral watercress, beef cheek beignet, boulangére potato, kohl rabi and a bordelaise sauce

Roast breast of duck

with pistachio crumb, “Pomme Roule” duck leg casserole and textures of cherries

Chateaubriand for two people to share

served with hand cut chips, Portobello mushroom, plum tomato, dressed watercress, béarnaise sauce and jus (gf)+ Supplement£5.00 per person extra

Dessert

White chocolate collar

with passion fruit curd, coconut ice cream, pineapple sponge and vanilla glazed pineapple (v)

Classic tiramisu

Amoretti jelly, mascarpone iced parfait and a coffee infused chocolate ganache

Baked Alaska

with lemon ice cream, sorrel sorbet and flamed with Limoncello (v)

Vanilla pannacotta

with pistachio nut sponge, raspberry sorbet, lemon balm and a Champagne and raspberry consommé

Strawberry and vanilla delice

with elderflower sorbet, macerated strawberries, vanilla tuile and candied elderflower

A selection of artisan cheeses from the British Isles

+ Supplement£5.00 extra+ As an additional course£15.00 extra