This weeks menu is started off with a sloe berry infused gin braised New Forest venison leg, topped with a root vegetable puree and then a potato mousseline espuma.
Sprinkled on top is root veg powder, rosemary, pine nuts and toasted cocoa nibs.
Followed by a wild Lymington seabass "en croute" with fennel, tomato,
grilled pink fir potatoes and saffron and orange veloute
Next up is a poached,then caramelised sirloin of organic Laverstoke park Hereford beef,
pied de mouton mushroom, braised bulgur wheat, purple mustard and port sauce
Cheese course is a delectable smoked Lyburn from the New Forest with red and white pear tartare, 40 second cinnamon cake and smoking cinnamon.
Craig you are a devil !! Respect for your cuisine !!!
ReplyDeleteand if you like to play I have created a "puffy" swing!!!sounds weird but true!!
Cheers to England!
Pierre