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The Brewery Menus
The Brewery Sample spring / summer menu
Starters
- Goat's cheese and pear salad with goji berries and homano honey- Traditional French onion soup with a parmesan scone
- Duck, chicken and goji berry ballotine, red chard and beetroot Salad
- Green vegetables and marinated tofu terrine wrapped in leek and served with watercress and baby spinach salad
- Wasabi marinated organic salmon served with a Wasabi and lime crème fraiche dressing
Main Courses
- Sirloin steak with roasted potatoes, a parcel of French beans with a tomato Béarnaise or red wine sauce- Medallions of monkfish wrapped in pancetta, roasted artichoke with a variety of provencal vegetables and tomato coulis
- Compote of lamb, seasonal vegetables with a potato mash and fresh thyme jus
- Breast of chicken stuffed with chorizo and basil mousse served with wilted spinach and confit of cherry tomato and Kalamata black olives with pomme fondant and a thyme jus
- Little brioche stuffed with a poelee of green asparagus and Oyster mushrooms served with a poached egg and dill cream
- Field mushroom & vine tomato gateaux and celeriac puree finished with a parmesan biscuit and mushroom veloute
Desserts
- Vanilla pod crème brulee- Eton mess with almond shortbread cookies
- Raspberry and chocolate cream pie
- Caramelised crepe filled with vanilla mascarpone and seasonal berries
