Dinner

Just some of our favourite creations…….

Tea-smoked Fillets of Wild Salmon with pickled cucumber salad & lemon crème fraiche

Lobster Risotto scented with lemon with seared diver scallops and a drizzle of bouillabase sauce

Warm Smoked Haddock Souffle wrapped in lightly oaked smoked salmon
served with a wild rocket, watercress salad & hollandaise

Goats Cheese Ravioli on chilli tomato salsa, home pickled onions and basil foam

Ricotta Terrine with home dried smoked plum tomatoes, crisp parma ham  caramelised figs drizzled with basil oil & toasted hazelnuts

Dover Sole Roulade with a scallop mousse and wild asparagus drizzled with a tarragon butter sauce

Baked Stilton Souffle served with roasted asparagus, mushroom and wild licorice ravioli served with a beurre blanc sauce

Pea Soup with ham hock tortellini and crispy bacon shard

Main Course

Parmesan Crusted Lamb with char grilled asparagus, braised fennel, oven roasted vine tomatoes, dauphinoise potatoes served with port & redcurrant jus

Shoulder of English Lamb & Lamb Loin roasted in balsamic on a seasonal minted broth of spelt, broad beans with glazed aubergine

Fillet of English Beef marinated in thyme, tarragon & garlic on wilted spinach puree, young chard and macaroni gratin

Marinated Pork Belly on an apple butter mash, jerusalem artichoke puree , caramelised Bramleys and pak choi

Aylesbury Duck Breast and duck rillette with ribbons of Asian vegetables and spiced carrot puree

Rosemary & Lemon scented Corn Fed Chicken stuffed with roasted red onions & sour cherries, on a ragout of broad beans, peas, fresh mint, feta, fondant potatoes

Magret of Duck with sweet potato dauphinoise, choi sum and sweet potato puree

Pan Seared Monkfish wrapped in crisp pancetta with a mint and pea mash, glazed with a brown butter sauce & Potato dauphinoise

Spice Crusted Sea Bass served with black lentils and a fennel and ginger salad

Pudding

Lemon Meringue with a lime zest cream, blackberry compote & crumbled macaroons

Assiette of Desserts - Pimms Jelly with a lemonade foam, Zesty lemon sabayon tart, individual pots of Rich chocolate marquise

JG ‘Snicker Bar Treat’ – layers of crushed macadamias, chocolate mousse, caramel panacotta and dark chocolate wafer

Lime and Passionfruit Souffle served with a hot chocolate ice cream dusted with cocoa

Chocolate Praline Crepes with an orange and vanilla compote served with homemade granita
 
JG’s Bread & Butter Pudding with a boozy marmalade cream, vanilla crème anglaise & shortbread lattice

Sticky Toffee Pudding drizzled with a butterscotch, fudge sauce & honeyed mascarpone cream

JG Classic Black Forest Gateau Rich dark chocolate torte with a compote of cherries & blueberries soaked in kirsch Served with chantilly cream & shards of white chocolate
 
Warm Chocolate Brownies topped with sherry-raisin ice cream, dried plums and toasted hazelnuts

Vegetarian Menu Options

Parcels of Sweet Pepper, Roasted Beetroot, Oven baked Plum Tomatoes drizzled with a coriander & basil dressing

Parmesan Shortbread topped with caramelised red onion jam, chargrilled asparagus, baby leeks Baked cherry tomatoes laced with a wholegrain mustard & crème fraiche dressing

Warm Tart of Potato, Celeriac and Sherried Goat’s Cheese baked golden in a rosemary crust

Irish Cobbler Tart layered With caramelised shallots, wild mushrooms & potatoes, encased in pastry with a light thyme jus & white truffle oil

Chargrilled Asparagus resting on a lemon & tomato risotto with roasted leeks & herbed blini

Phad Thai Noodles with Chinese vegetables, egg, tamarind, mung bean sprouts, lime and peanuts

Vegetables en Paupillete layered in filo pastry with Jerusalem artichokes, goats cheese, pimentos, asparagus, with a crumble of beetroot served with a lemon caper sauce