Spitbank Fort Evening Menu - Sample

Starters

Pumpkin, Sage and feta Ravioli
Toasted Pumpkin Seeds and Chargrilled Red Pepper Salsa

Slow Cooked Pork Belly
Pomme Puree, Hazelnut Truffle Dressing

Homemade Mackerel and Sorrel Pate
With Horseradish and Apple

South Coast Crab Tian
Pickled Cucumber and Smoke Salmon Caviar Lemon Creme Fraiche

Rabbit, Confit Duck Truffle Ravioli
Wild Mushroom Jus

Beetroot Carpaccio
Baked Goats Cheese Aged Balsamic and Micro Salad

Smoked Duck
Apricot Chutney Celeriac Remoulade

Seared King Scallops
Cauliflower Truffle Puree, Sweetened Apple, Smoked Pancetta

Sautéed Wild Mushrooms
With Truffle, Chives and Hollandaise Sauce

Mains

Lamb Rump Steak
Bolangiere Potatoes, Celeriac Puree, Rosemary Port Jus

Pan Seared Sea Bass
Olive Oil Fondant Potato, Roasted Fennel and Puree Dill Buree Blanc

Wild Mushroom Risotto
Parmesan, Spinach and Pine Nuts

Seared Duck Breast
Potato Rosti, Celeriac, Seasonal Greens and Juniper Jus

John Dory
Parsley Puree, Celeriac Rosti, Samphire and Dill Buerre Blanc

Mozzarella and Fresh Basil Ravioli
Mediterranean Vegetables and Sun Blushed Tomatoes

Free Range Hampshire Rib Eye Steak
Triple Cooked Chips, Beer Battered Onion Rings and Béarnaise Sauce

Crab and Herb Crusted Halibut
Pea Puree, Chive Black Olive Crushed New Potatoes, Saffron Lemon Sauce

Wild Mushroom Tart
Garlic Grilled Asparagus, Sweet Shallots, Tarragon Veloute 

Desserts

Assiette of Chocolate
3 different Variations of Chocolate

Tart Tatin 
Pear and Almond with Brown Bread Ice Cream

Lemon Posset
Homemade Shortcake, Blackberry sorbet

Assiette of Crème Brulees 
Trio of Brulees with Pistachio Biscotti

Mulled Wine Panna Cotta
Red Wine Poached Pear, Prune and Amaretto Ice Cream with Cinnamon and Orange Biscuit

Chocolate Marquise
With Mint and Vanilla

Chocolate and Pear Tart
With Almond and Vanilla Ice Cream

Elderflower Panna Cotta
Cinnoman and White Wine Poached Pear, Vanilla Shortbread

Sticky Date pudding 
With Caramel sauce