


SAMPLE MENU ONLY
Main Courses
Roast Breast of Gressingham Duck with a raspberry reduction Grilled fillet of pollack & red mullet with scallop,prawn, red pepper & roasted garlic sauce Individual roast Herefordshire Sirloin joint coated in peppercorns served on horseradish mash with a red wine sauce Jerusalem artichoke,sweet potatoe & asparagus risotto finished with applewood smoked cheddar Raost rack of Burrington Lamb served with caramelised red onion & thyme gravy Pan fried Tenderloin of local pork cooked with bacon & black pudding in a Much Marcle cider sauce
© The Bringewood 2006