Mother’s Day Lunch Menu
Sunday 30th March
Chicken liver parfait
poached Yorkshire rhubarb, pistachio,
rhubarb and lemongrass jelly
***
Goats cheese terrine
cox apple and verjus, candied hazelnut, pickled golden beetroot
Sea bream ceviche
green apple, avocado, bergamot, citrus vinaigrette
Roasted quail
spring cabbage, sweetcorn and smoked bacon fricassee,
truffle madeira jus
***
Watercress risotto
morels, English pecorino
Boudin of Cornish sole
Jerusalem artichoke, wye valley asparagus, white wine velouté
New season Powderham Estate lamb
wild garlic, braised boulangère potato, balsamic glazed onion,
lamb tapenade jus
***
Green apple Souffle
vanilla ice cream
Lemon tart
white chocolate Chantilly, confit lemon sorbet
Trio of chocolate mousse
yuzu and caramel ice cream