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SAMPLE SPRING/SUMMER DINNER MENU 2017


STARTER

Shaved, smoked duck breast, duck liver parfait, quail Scotch egg, apple compote, lemon and thyme dressing
Hand picked Cromer crab, compressed watermelon, heirloom tomato gazpacho, balsamic vinegar pearls, cucumber ketchup
Beetroot, garlic and goats cheese terrine, macadamia nut pesto, pickled radish and baby leaf salad

MAIN COURSE

Roast rump of lamb, rolled glazed neck, beluga lentil ragout, spring greens and watercress puree
Seared sea bass fillet, crisp smoked bacon, charred chicory, runner beans and butter sauce
Miso grilled tofu, soba noodles, pac choi, edamame and courgettes, coconut, toasted sesame and lime dressing

PUDDING

Popcorn pannacotta, vanilla poached strawberries, strawberry gel, milk chocolate popcorn wafer
Mango and passion fruit cheesecake, coriander jelly, macadamia nut crumble, pistachio brittle
Deconstructed black forest gateau, vanilla mousse, chocolate tuile, cherries, chocolate sponge