Shooting Dinner sample menu
canapés
Fillet of Beef on baby Yorkshire puds with rosemary aioli and rocket
Blackened crab cakes with tarragon tartare sauce
Wild mushroom tartlets with mascarpone, truffle and fleur de sel
Starter
Liverpool gin and beetroot-cured Salmon with cucumber, rye toasts, lemon emulsion
Main
Duo of Beef
Welsh black and 7-hour Daube with heritage carrot, celeriac purée, pressed potato, cavalo nero and red wine sauce
Desserts
Chocolate pavé with salted caramel, toffee pop corn, vanilla bean ice cream and hazelnut tuille
French roast coffee and chocolates
Selection of artisan cheeses, biscuits, fruit and chutney