GIBSON HALL - MENUS

All prices shown are excluding VAT.

3 COURSE MENU

Lunch and Dinner Menu Selector (A) £55.00 per person plus VAT

Starters
Tomato and red pepper (vitamin C) soup with aubergine croutons, deep-fried basil and light truffle oil (V)
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Vine tomato, buffalo mozzarella and sun blush tomato stack with pesto dressing, aged balsamic and olive oil (V)
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Kidderton Goats cheese and leek terrine on roasted red and yellow peppers, courgettes and balsamic red onions with marjoram vinaigrette (V)
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Roasted pumpkin and stem ginger soup finished with avocado (vitamin A) crème fraiche (V)
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Tian of Szechwan duck flavoured with 5 spice and galangal accompanied by an orange, sesame and mirin dressing
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Smoked and poached salmon terrine with seared king scallops, chives and a crayfish tail and prawn salad
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Salad oak smoked chicken, lemon grass, rocket and kaffir lime leaves
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Hot and sour soup with marinated monkfish and salmon skewers
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Oven roasted peaches (potassium) topped with shaved Serrano ham drizzled with raspberry vinegar and sweet sherry dressing
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Main courses
Rack of Gloucester old spot pork stuffed with cranberry, pear (fibre) and pine nuts served with crushed pink potatoes, butternut squash puree and caramelised sprouts (vitamin C)
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Pan seared supreme of Cornvale corn-fed chicken stuffed with spinach (iron) and ricotta, wrapped in proscuitto then served with crushed new potatoes and caraway scented carrots
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Char-grilled swordfish steak with a sweet potato (vitamin A) galette and Cray fish and caper butter
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Confit Gressingham duck leg scented with fragrant fennel seeds, served on a grilled fondant potato with slightly steamed cabbage (vitamin C)
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Confit of Orkney Isle salmon wrapped in Parma ham with a rosemary and herb galette and toasted pumpkin puree
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Roasted pepper, olive and melted Brie tart with a wild rocket salad and roasted baby beets (manganese)(V)
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Slow cooked shank of vale of lune lamb scented with cardamom and sun dried tomatoes with caramelised garlic mash and roasted root vegetables
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Roasted pumpkin and vegetable brochette served on char-grilled spears of asparagus, wild rice and spiced yoghurt dressing (V)
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Desserts
Rich chocolate torte with an espresso cream and blueberry compote
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Whiskey scented bread and butter pudding with butterscotch cream
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Classic lemon and lime tart with seasonal British fruits
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Chocolate and bavoise with a raspberry and mango delice and caramelised bananas
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Seasonal British fruit and basil pudding with chilled strawberry soup
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Individual apple and blueberry crumble with caramelised bramley apples, apple crisp and vanilla cream
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Cinnamon panacotta with red wine poached baby pear and passion fruit dressing
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Lunch and Dinner Menu Selector (B) £60.00 per person plus VAT

Starters
Lobster, mango and rocket tart with a citrus and vanilla dressing
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Grilled Kidderton goats cheese on a spinach (iron) salad with red onion confit, roasted hazelnuts and drizzled with pumpkin seed oil (V)
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Homemade foie gras and chicken fillet terrine with toasted brioche, russet apple galette and fig chutney
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Wild mushroom ravioli with fresh tomato (potassium) concasse scented with the sweet liquorice flavour of anise seeds (V)
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Risotto of butternut squash (vitamin A), marscapone and coriander with butternut crisps and shards of fresh Parmesan (V)
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Cream of celeriac (vitamin C) and white onion soup drizzled with white truffle oil, parsnip flakes and finished with organic honey(V)
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Terrine of Gloucester old spot bacon and Somerset leeks with a golden sultana chutney
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Main courses
Oven-roasted halibut steak served on a sweet potato puree (vitamin A) with sautéed red onions and spinach with snow crab bisque
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Roast rack of vale of Lune lamb with a garlic, rosemary and lemon rub, parsnip crisps, fine green beans and dauphenoise potatoes
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Pan-fried fillet of Wild West coast sea bass on crushed lemon and thyme scented potatoes, sautéed spinach and warm tomato dressing
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Poached fillet of Orkney Isle salmon on a bed of lobster mash with leek ribbons and veal jus
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Char-grilled fillet mignon with a leek and horseradish rosti on a warm salad of Swiss chard, roasted pumpkin and beetroot (fibre) topped with herby hollandaise
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Pan-fried breast of gressingham duck served on Gorgonzola polenta with fig (calcium) jam and char grilled courgettes
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Sage encrusted noissettes of lamb with crispy pancetta, dauphenoise potatoes and a Madeira and herb jus
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Ravioli of Kidderton goats cheese with light truffle oil, sun ripened tomatoes and saffron butter sauce (V)
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Ratatouille topped Portobello mushroom parcel with a green tomato chutney and purple potato stack (V)
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Desserts
Vanilla panacotta with stewed strawberry compote, aged balsamic vinegar and pistachio biscotti
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Banana and vanilla tart tatin with a chilled strawberry soup
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Chocolate brownie with toffee and honeycomb ice cream
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Orange and galangal brulee with a poppy seed tuille
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Strawberry and blueberry sable with a black pepper and vodka sauce
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Assiette of chocolate with bitter sweet cherries
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Lemon and Cornish clotted cream tart with peach and apricot compote
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Roasted baby pineapple and caramelised banana bavoise
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All prices shown are excluding VAT.