A menu for Winter

Starters
~Gold and purple beetroots, orange, hazelnuts & winter savory (v)
~Frisée salad with balsamic roast shallots & goat’s cheese crostini (v)
~Provençale fish soup & accompaniments
~Mussels with harissa, spring onions & coriander
~Roast scallops, black pudding & rosemary butter
~Ham hock terrine with piccalilli
~Warm salad of confit duck, watercress & orange

Mains
~Pumpkin, ricotta & sage rotolo with burnt butter (v)
~Provençale style fish stew with rouille & croutons
~Salmon en croute with currants & ginger & a herb & cream sauce
~Roast turbot, beurre rouge, caramelised chicory
~Lamb tagine with butternut squash, cinammon, cous cous & yoghurt
~Coq au vin with traditional Burgundian garnish
~Pheasant with creamed chard & red wine

Puddings
~Crème caramel with apples
~Pears poached with saffron, mascarpone & pistachio brittle
~Dark chocolate pot with star anis, coffee shortbread
~Prunes in Armagnac & Earl Grey tea with whipped cream
~Cheese & biscuits with seasonal fruit