TDL_Event Menu_111021
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The Penthouse and Pavilion<br />
Set dining:<br />
Three courses £145 per person<br />
Four courses £165 per person<br />
Selection of canapés £30 per person<br />
All menus include:<br />
Seasonal amuse-bouche, set starter, choice of three à la carte main<br />
course, pre-dessert, set dessert, tea, coffee and candy jars.<br />
Choice on evening:<br />
Starter/intermediate £15 per person per course supplement<br />
Dessert only £10 per person supplement<br />
Canapés<br />
Supplement<br />
Duck foie gras, spiced plum and ruby port jelly, brioche<br />
Blue lobster and honey mango charcoal choux<br />
Roasted cauliflower, honey truffle and black figs choux<br />
Squid ink macron, vodka cream cheese, caviar<br />
Parmesan tarte fine<br />
Langoustine taco, aioli<br />
Wagyu satay, eel glaze 2<br />
Scallops ceviche, seaweed, truffle yuzu<br />
Sumac Salt Marsh lamb, Greek yogurt, pomegranate<br />
Tuna tartare, Cornish sea lettuce mayonnaise<br />
Balik salmon, English wasabi, caviar<br />
Truffle and ceps tarte fine, pecorino<br />
Salted baked celeriac and fig, charcoal sourdough<br />
Confit duck, rhubarb chutney, waffles<br />
Venison and black fig shami, date chutney<br />
Langoustine tempura, English wasabi mayonnaise 2<br />
For the table<br />
A shared experience for the table, can be added<br />
to menu for supplement of £30 per person<br />
Seafood on ice<br />
Ahi tuna, caviar, truffle yuzu<br />
Blue lobster, Cornish sea lettuce, lobster broth<br />
Portland crab and scallop salad, Buddha lemon<br />
Native oyster, champagne glaze, caviar<br />
Antipasti<br />
Culatello, sweet melon, rocket<br />
Octopus, pomegranate, radicchio<br />
Vitello tonnato, bonito, young vegetable pickles<br />
Seafood carpaccio, bronze fennel, capers, Italian parsley<br />
Vegetarian antipasti<br />
Heirloom tomatoes, truffle burrata, Kalamata olives<br />
Salt-baked cauliflower, black figs, coconut cheese<br />
Fennel ceviche, pomelo and lime oil<br />
Beetroot tartare, grilled halloumi, balsamic cream<br />
Starter<br />
Meat and fish<br />
Old Tom Gin cured salmon, bramley apple, finger lime,<br />
crème fraîche<br />
Quail ravioli, parsley root, Marsala jus, pork floss<br />
Blue lobster ceviche, yellow tomato, heritage radish<br />
Yellowfin tuna tartare, quails egg, heritage radish, truffle yuzu<br />
Cornish shellfish ravioli, seafood chowder, bottarga, hazelnut<br />
Royal fillet salmon tartare, English wasabi cream, finger lime,<br />
salmon caviar<br />
Portland brown crab salad, Buddha lemon marmalade<br />
Truffle risotto, confit quail, Parmesan foam<br />
Rhug Estate venison and fig ravioli, chervil root, Marsala jus,<br />
pistachio<br />
Rabbit ragu tarte fine, watercress salad<br />
Smoked duck and duck foie gras terrine, spiced plum<br />
chutney, sourdough crouton<br />
Vegetarian<br />
Leek & stilton coconut charcoal ravioli, parmesan foam<br />
Confit mushroom tart, poached hen’s egg, truffle honey<br />
Heirloom tomato tarte fine, goats’ curd, olive pesto<br />
Heritage beetroot tartare, English wasabi, balsamic pearls<br />
Truffle risotto, parmesan foam<br />
*If you’ll have vegetarian diners in your party, please let us know how many will be attending seven days in advance<br />
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