Four Course Fine Dining

Steamed Chinese dumpling (pork or tofu & shiitake) with sesame pak choi, onion 2 ways (purée onions, flakes), ginger with a soy and lime drizzle and a miso soup with sea veg garnish

 

Lamb saddle with a spring crumb, carrot and parsnip shavings, minted pea purée, baked and salted walnuts. Beetroot, celeriac and king Edward Dauphinoise with a redcurrant and rosemary jus

 

Seared venison with potato fondant, celeriac and chestnut purée, blackcurrant & liquorice caviar, baby carrots and a micro herb jus

 

Hollow chocolate sphere with raspberry mousse, rhubarb and elderflower jellied cubes, toffee apple spear, strawberry dust and champagne popping candy

Vegetarian Fine Dining

Salt baked beetroot with pickled vegetables, sesame pak choi, smoked crème fraiche and grated dark chocolate

 

Pumpkin ravioli with cubed pear, crispy leek rings, tomato essence jelly and goats cheese foam

 

Goat curd and artichoke calzone with a polenta frittata, tomato essence and asparagus two ways

(soufflé and griddled)

 

Pearl barley risotto with oven roasted cauliflower with Mayer lemon butter sauce, spinach, truffle paste and chestnut wafers

 

Basil ice-cream rolled in summer fruit dust on a rhubarb and lemon drizzle sponge.

 

Chocolate cylinder filled with a Cointreau, vanilla and pink peppercorn chantilly. Garnished with an edible flower and wild bee pollen

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Tel: 01829 742594 | 07530 448367
Email: hello@thecheshirediningexperience.co.uk

 

© The Cheshire Dining Experience 2019