The Violet Blue Note Exclusive

Three Course Menu

Starters

Potted Prawns with a Lemon Mayonnaise

Seasonal Salad, of Butternut Squash, Roasted Balsamic Beetroot, Goats Curd, Rocket and a Beetroot Dressing (v)

Main Courses

Confit Leg of Duck, Creamed Potato, Port and Orange Pickled Red Cabbage and Green Beans

Baked Filo Strudel, Filled with Roasted Parsnip, Rocket and Goats Cheese with Sautèed Potatoes, Winter Greens and a Red Pepper Pistou (v)

Dessert

Dark Chocolate and Salted Caramel Tart Topped with Cranberry Orange Cream and an Orange Wafer

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Bowl Food Menu

Winter Duck Ragout with Garlic Potatoes

Roasted Shoulder of Lamb, Leek Mash, Roasted Carrots, Red Wine Sauce

Roasted Guinea Fowl, Wilted Sprout Tops, Braised Red Cabbage

Beef Casserole, Wholegrain Mustard Mash, Spiced Butternut Squash, Red Wine Jus

Smoked Haddock Kedgeree, Crispy Spring Onions

Honey and Mustard Glazed Sausages, Red Onion Jam, Wensleydale Mash

Belly Pork, Apple and Mustard Mash, Red Cabbage Puree, Cider Jus

Beef Rib with Truffled New Potatoes, Hazelnuts and Watercress

Smoked Salmon, New Potatoes, Pea Shoots, Sprouts, Balsamic Glaze

Lemon Posset, Apple Jelly, Lavender Shortbread

Pomegranate Pannacotta, Casis Jelly, Ginger Snaps

Ginger Sponge, Chestnut Ganache, Caramelised Blood Orange

Mulled Red Wine Pears, Chocolate Sauce, Shortbread