DINING MENU
Food, drink, friends, good conversation - a dinner party is, in the end , a simple combination of ingredients. You select your menu and we will do the rest.
SPRING / SUMMER (MARCH TO AUGUST)
STARTERS:
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Heritage tomato, olive and buffalo mozzarella fine puff pastry tart, wild roquette, fava beans, aubergine caviar and aged balsamic
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Green and white asparagus salad with poached hen’s egg and smoked salt hollandaise
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Ricotta gnocchi with summer squash, cremini mushrooms and parmesan crisps
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Prociutto di parma, thyme honey slow cooked figs, balsamic grelot onions and gorgonzola
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Smoked beef carpaccio, watercress mousse, snow pea salad and parmesan crisps
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Warm salad of charred baby chicken salad, piquillo pepper, marcona almonds, fennel and medjool date sauce
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Terrine of corn fed chicken and foie gras with truffle dressed fine bean and affilia cress salad
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Charred and smoked fillet of lamb, orzo pasta, Greek feta, asparagus and pinenut vinaigrette
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Flaked white Devon crabmeat and langoustine cocktail with soft boiled quails egg and rye toast
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Tea cured salmon, smoked salmon fritter, shallot puree, crème fraiche and caviar
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MAINS:
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Roasted striploin of angus beef with sweetcorn custard, cep mushrooms, Roquefort fritters and confit tomatoes
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Mead roasted Barbary breast of duck, sweetpotato fondant, charred hispi cabbage. Dried cranberry and pistachio granola
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Slow roasted breast of corn fed chicken, leek and broad bean risotto. Tarragon cress and crispy pancetta
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Slow cooked rump of Cornish lamb, parmesan dauphinoise potato, minted pea puree, heritage carrots and parsley brioche crumb
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Poached fillet of lemon sole, capers, piquillo peppers, broccoli rabe, Kalamata olives and preserved lemon
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Pan seared fillet of sea trout, sea purslane crème fraiche, griddled new potatoes, artichokes and asparagus
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Grilled provencal vegetable and buffalo mozzarella pithivier with basil oil and a roasted red pepper soubise
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Chickpea pancakes, griddle lemon haloumi with a warm caponata salad and olive tapenade. Orange thyme and saffron dressing
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DESSERTS:
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Buttermilk pannacotta, doughnuts, fresh strawberries and strawberry daiquiri jelly
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Glazed lemon tart with pomegranate raspberry compote, raspberry sorbet
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Chocolate and banana strudel – vanilla bean ice cream and peanut brittle
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Tropical fruit eton mess with green tea meringues, coconut cream and passionfruit marshmallow
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Blackberry, apple and lemon custard trifle – pecan granola crumble and green apple sorbet
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Sable of apricot, star anise mousse and apricot sorbet
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AT@Home assiette - pavlova of mango and passionfruit sorbet, mini strawberry crème brulee and ginger dark chocolate tart
AUTUMN / WINTER
(SEPTEMBER TO FEBRUARY)
STARTERS:
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Baked Jerusalem artichoke mousse, griddled cep mushrooms, celery, argan oil toasted hazelnuts, sherry glazed grapes and peashoots
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Five spiced tofu fritters with charred aubergine, asian pear and cardamom passata
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Salad of heritage carrots and mung beans with a smoked greek yoghurt dressing and crisp pitta
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Smoked duck, bourdin noir puree, honey glazed fig and chicory salad
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Warm quail salad, orange, charred fennel, spiced ginger bread and marjool date pure
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South coast mackerel, charred cucumber, beetroot, pickled shallot and horseradish crème fraiche
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Warm smoked salmon, preserved lemon puree, baby watercress, dill oil, black olive crème fraiche, toasted pine nuts and chia seed crackers
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Seared sea scallops, mackerel and spinach pakora, marsala cauliflower salad, lime pickle gel and coriander yoghurt
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MAINS:
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Slow cooked breast of corn fed chicken with confit drumstick, tarragon pea puree and celeriac pomme anna
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Cannon of salt marsh lamb, swiss chard, balsamic cipolline onions, croquette potato and rosemary reduction
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Roast loin of pork, crispy smoked pancetta, apple braised pearl barley and fried sprouts
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Slow roasted fillet of beef forestiere with wilted spinach and oxtail bon bon
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Cornish seabass with charred Asian cabbage, lemon parmentier potatoes in a clam and pickled shitaki mushrooms
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Roast fillet of monkfish with smoked chicken celeriac gratin, baby leeks, artichokes and spinach
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Smoked applewood cheddar, cauliflower and chestnut macaroni galette with heritage carrots, baby leeks, crispy fried salsify and peashoots
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Indian vegetarian platter – tandoori sweetcorn custard, paneer spinach samosa, Nepalese griddled baby courgette and chickpea chaat masala
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DESSERTS:
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Almond and rapeseed oil cake with poire william liqueur, celery and clotted cream ice cream
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Treacle tart with honeycombe, orange marmalade compote and vanilla ice cream
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Minestrone of poached orchard fruit with yoghurt ice cream and cinnamon ice cream
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Vanilla crème brulee with figs, blackberries and bramble jelly
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Pineapple and polenta upside down cake, lemongrass mango and lychee salsa with lime sorbet
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Dark chocolate ganache mousse with kirsch cherry compote, chocolate crumble and malted milk ice cream
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A.T @ home assiette – pavlova of mango and passionfruit sorbet, mini strawberry crème brulee and ginger dark chocolate tart
* Dished may change due to produce availabity and seasonality.
Can't find what you're looking for? Please feel free to ask us as we offer a bespoke service to suit all tastes and budgets.