Pea Soup with Summer Truffle, Scottish Girolles and Pancetta

Carpaccio of Venison with Spiced Figs and Perigourd Goats Cheese

Wood Pigeon with Truffled Cabbage, Foie Gras and Fried Quails Egg

Cornish Scallops with Pumpkin Ravioli, Caramelised Cauliflower,
Curry Foam

Salad of Masterstock Chicken and Langoustine Tempura,
Fresh Mango and Asian Herbs


Roast Partridge with Celeriac Puree, Tortelloni of Leg Meat and Chanterelles

Pan Fried Sea Bass with Smoked Cod Brandade, Shellfish Broth

Roast Breast and Confit leg of Duck, Braised Turnips,
Trompette Mushrooms, Spiced Beetroot and Duck Juices

Grilled Turbot with Potato Scales, Poached Salsify,
Crab Dumplings and Watercress Emulsion

Potato, Egg Plant and Chick Pea Curry with Mustard Seed and Fenugreek


Hot Ginger Parkin with Gingerbread Ice Cream

Apple Sable Tart with Pistachio Ice Cream and Tea Sauce

Espresso Chocolate Mousse with Chocolate Coffee Custard and
Lemon Verbena Parfait

Crème Caramel with Spiced Raisins, Pecan Nuts and Honey Tuilles

Basil Panacotta with Five Spice Pineapple and Coconut Ice Cream

 

Read a food critics review Branston Hall Hotel Restaurant Review

return to Miles Collins Chef