New Menu

This weeks menu including Downton Wild Duck

Starters

Local Lambs Kidneys with Ludlow Sausage

cooked in Red Wine Gravy

*

Home Soused Gravalax & Crayfish Salad

with Watercress Mayonnaise

*

"Ludlow Gold" Beer battered deep fried Credenhill Snails

served with Tomato Herb & Garlic Sauce

*

Poached Free Range egg set on Bubble & Squeak

with Local Streaky Bacon and Hollandaise Sauce

*

Cashel Blue Cheese and Pear Salad

with Pistachio & Pumpkin Seeds

Main Course

Local Loin of Pork filled with Apricot Stuffing

served with Potato & Spring Onion Champ with Cider Apple Sauce

*

Individual Herefordshire Sirloin joint coated in Spices & Black Peppercorns

with Horseradish Mash & Red Wine & Tyme Sauce

*

Roasted Half of Downton Wild Duck

with Burrington Damson and Port Reduction

*

Roasted Vegetable & Cream Cheese Savoury Roulade

*

Springfield Free Range Chicken Breast filled with

Spinach Garlic & Mozzarella with Chive Sauce

*

Bringewood Fishcake

(Cod, Lobster, Crab & Salmon)

Served with Warm Tartar Sauce

All the above served with a Terrine of seasonal vegetables

Desserts

Garden Lavender Crème Brule
*
Apricot & Highland Park Single Malt Whiskey
Bread & Butter Pudding with Vanilla Custard

*
Local Raspberry Chantilly Meringue

*
Vanilla Panna Cotta with Fresh Fruit & Passion Fruit Syrup
*
Banoffi Pie with maple syrup
*
Caramelised Lemon tart with Burrington Damson puree
*
Selection of British Cheese & Biscuits

This weeks menu:

Starters

Beer Battered Credenhill Snails with tomato, herb and garlic sauce

*

Lobster Bisque with crayfish fritter

*

Burrington Vension Faggot with caramelised onion gravy

*

Late Summer Salad with home-grown beans, spinach, baby plum tomatoes, pine nuts and parmesan shavings

*

Salmon and Monkfish Terrine with watercress mayonnaise

Main

Local Loin of Pork filled with apricot and sage stuffing served with potato and spring onion champ with cider apple sauce.

*

Medallions of Herefordshire Beef with peppercorn sauce

*

Pan fried Halibut and Monkfish served with saute of cabbage and bacon with tarragon cream sauce

*

Slow roasted shoulder of Lamb and shepherd's pie hash set on creamed wild mint mash potato with rosemary sauce

*

Gressingham Duck breast with damson and port reduction

Pea, spinach and parmesan risotto

All served with a Terrine of seasonal vegetables

Desserts

Garden lavender creme brule

*

Blackberry chantilly meringue with blackberry sorbet

*

Fresh fruit panna cotta with passion fruit syrup

*

Caramelised tangy lemon tart

*

Spiced plum tart tatin with clotted cream ice cream

*

British cheese and biscuits

Jazz Night @ The Bringewood