culinary_bear:
Braised blade of beef, garlic mash, vichy carrots and red wine jus.
culinary_bear:
Lamb cushion, spinach with confit garlic, imam biyaldi and a preserved lemon sauce.
culinary_bear:
Truffled chicken breast, confit skate and potatoes, morel sauce.
culinary_bear:
Grilled Pugliese bread, roasted vine tomatoes, basil pesto, and a rocket salad with shaved manchego.
culinary_bear:
Iced strawberry souffle filled with a macedoine of strawberries, chilled strawberry soup.
culinary_bear:
'Palette' of sorbets and coulis.
culinary_bear:
Confit leg of Goosnargh duck, cassoulet and a cardamom jus.
culinary_bear:
Panfried black bream, shallot soubise, oven-dried tomatoes and sauce Nero.
culinary_bear:
Seared scallops, carrot puree, garam masala beetroot and a cumin foam.
culinary_bear:
Seared calves' liver, handmade haggis, bashed turnips and a thyme jus.
culinary_bear:
Roast breast of Goosnargh duck, petit chou farci, potato and Agen prune galette and duck jus.
culinary_bear:
Assiette of chocolate: marquise, black forest gateau, sorbet, white chocolate and orange mousse, caramel orange 'salad' in a chocolate tuile.
culinary_bear:
Vanilla pannacotta, espresso granita, almond milk.
culinary_bear:
Roast Goosnargh duck, creamed sprouts with caraway, fondant potato and port sauce.
culinary_bear:
Slow roasted fell bred lamb with garlic & black olives, olive oil mashed potatoes, tomatoes and rosemary.
culinary_bear:
Bread and butter pudding, apricot compote and clotted cream.
culinary_bear:
Boiled baby gammon, stockpot vegetables, mustard dumplings and cider braising liquor.
culinary_bear:
Black pudding, poached egg and crisp Cumbrian air-dried ham.
culinary_bear:
Chocolate and rosewater cheesecake with passion fruit: marshmallow, sorbet, syrup and milkshake with dark chocolate foam.
culinary_bear:
Chocolate fondant with five-spice roasted pineapple, white chocolate ice cream and a pineapple crisp.
culinary_bear:
Burnt lemon tart, raspberry and thyme compote, vanilla ice cream.