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Spring Menu
Appears in
By Paul Heathcote and Matthew Fort
Published 1998
- Roast Fillet of Cod with Warm ‘Potted Shrimps’, Red Wine Sauce, Spring Cabbage, Carrots, Celery and Peas
- Char-grilled Fillet of Halibut on a Bed of Spinach, with Jersey Royals, Spring Vegetables, Tarragon and Chervil Juice
- Fillet of Salmon Poached in Duck Fat, Served with Roasted Scallops, Fondant Potatoes and Red Wine Sauce
- Breast of Goosnargh Duckling with Fondant Potatoes, Dumplings made from the leg and Mead-scented Sauce
- Roast Rack of Spring Lamb with Spring Vegetables, Hot-pot Potatoes, Braised Lentils, Roast Shallots and Rosemary Juice