New Year’s Eve Dinner

Smoked and cured salmon and local trout, preserved lemon and mascarpone cheesecake, trout caviar, cucumber, capers, poppy seed and almonds
Somerset Camembert crème brulee, pickled wild mushrooms, celery and rosemary salsa, pear and walnut madeleines
A little pithivier of local game, with winter roots, pear, pickled cranberries, chestnuts and pancetta dressing

Rutland’s own Multum Gin Parvo Gincello sorbet, sweet and sour black and blue berries

Duo of Scottish Beef, fillet and 8 hour braised blade, crispy potato terrine, leek, horseradish and mushroom gratin, charred greens, rich port jus, stilton butter
Roast Monkfish tail, baby leeks,samphire, Cromer crab bisque, seaweed and caper crushed potatoes
Beetroot Wellington, goats cheese mash, melted alliums, garden greens, blackberry and port jus, hazelnut and thyme pesto

Chocolate choux bun, pecan praline cremeux, candied festive oranges, butter&spiced scotch ice cream
Selection of ice’s
Platter of British cheeses and accompaniments