Cheltenham Patrons In Conversation Dinner Menu

STARTERS

A) French Onion Soup with Crusty Bread
B) Beetroot and Goats Cheese Souffle with Blood Orange Salad
C) Smoked Salmon Mousse with Pickled Shallots and a Pineapple, Butternut and Caviar Dressing

MAINS

D) Pan Roasted Hogget, served Medium, with Salsa Verde, Blackberry Gel and Roasted New Potatoes
E) Chicken Breast with Peaches and Vanilla, Sauteed Spinach and Rosti Potato
F) Pan Fried Plaice with Celeriac, Apple and Lemongrass Puree with a Cobnut Foam
G) Roasted Red Pepper Polenta with Red Pepper and Chilli Puree, with Broad Beans and Soy Foam

DESSERTS

H) Camp Coffee Crème Brûlée with Shortbread
I) Whisky and Marmalade Bread and Butter Pudding with Vanilla Custard or Ice CreamJ) Summer Fruit Salad with Cream or Ice Cream