Sweetwoods Park Autumn Society Menu. October, November, December
Starters
Celeriac, apple and horseradish soup
Chicken, thyme and chestnut mushroom soup
Ham hock terrine served with piccalilli, toast and chicory
Twice baked stilton soufflé with an apple and watercress salad and beetroot relish
Mussels steamed in a bacon, leek and cider sauce finished with herbs
Grilled tiger prawns with a clam risotto and a passion fruit dressing
Main Course
Lamb, red wine and goats cheese pie with buttered mashed potatoes, seasonal vegetables and gravy.
Roast pork belly served with crackling, apple sauce, roasted potatoes, parsnips, sage and onion stuffing, a selection of seasonal vegetables and gravy
Confit duck leg with sautéed Jerusalem artichokes, chestnuts and carrot with a smoked parsnip purée and a red currant jus
Celeriac, wild mushroom and chestnut fricassee served with steamed rice and finished with tarragon
Fillet of salmon topped with a citrus, chilli and rosemary crust served with sautéed
potatoes, leeks stuffed with a shellfish mousse and a crab sauce.
Squid stuffed with fine dice ratatouille, and coated in herbed breadcrumbs set on a saffron mashed potato with a caper butter sauce.
Dessert
Lime mousse with a cranberry compote and a vanilla tuille biscuit
Sticky toffee pudding with butterscotch sauce and rum and raisin ice cream
Apple and blackberry pie with custard
Port poached pear served with a pear financier and vanilla ice cream
Chocolate and bailey's tart with clotted cream and kumquat
Trio of British and Irish cheese with quince paste, grapes, celery and biscuits
Sweetwoods Park Winter Society MenuJanuary, February and March
Starters
Butternut squash, chilli and ginger soup finished with coconut milk
Oxtail broth with parmesan and parsley dumplings
Smoked salmon with crab, avocado and a pink grapefruit chutney
Game terrine with orchard fruit chutney, dressed radicchio and toasted rye bread
Goats cheese and red onion rissole with charred chicory, pickled beetroot and a tarragon vinaigrette
Cured duck breast with winter melon, pickled ginger and a soy, honey and sesame
seed dressing
Main Course
Ham and leek pie served with buttered mashed potatoes, seasonal vegetables and gravy
Roasted chicken roulade wrapped in bacon served with Yorkshire pudding, roast potatoes, parsnips, celeriac and tarragon purée, seasonal vegetables and gravy
Smoked haddock, leek and shrimp chowder served with homemade bread
Lamb shank madras served with basmati rice, onion bhaji and naan bread
Fish pie comprising of cod, salmon and mackerel with a smoked cheddar mashed potato topping, served with vegetables
Wild mushroom and parmesan risotto served with a rocket pesto and toasted pine nuts
Dessert
Glazed lemon tart with an orange and pistachio salsa and clotted cream
Steamed treacle sponge served with custard
Pear and walnut crumble tart with cinnamon Creme Anglaise
Maple syrup and chocolate chip cheesecake with an orange sauce
Lime and cranberry spring roll rolled in cinnamon sugar
Trio of British and Irish cheese with quince paste, grapes, celery and biscuits
Sweetwoods Park Spring Society Menu. April, May and June
Starters
French onion soup with a gruyere crouton
Crab, crayfish and lemongrass soufflé with a red chilli and spring onion dressing
Tempura pork belly served with a Thai pad salad and a lime and peanut dressing
Saffron and chorizo risotto with salsa verde and shaved parmesan
Smoked salmon with watercress, remoulade and toasted rye bread
Goats cheese and red onion marmalade with a rocket, sun blushed tomato and globe artichoke salad.
Main Course
Breast of chicken stuffed with a herb and grain mustard mousse, croquette potato, tender stem broccoli, sautéed baby spinach and a red wine jus
Roasted pressed shoulder of lamb with roasted potatoes, vegetables and a butternut
puree with cauliflower cheese and gravy
Salad of sea bream, with pickled fennel, orange, beetroot, sweet baby leaves, croutons and toasted almonds
Spears of asparagus with sautéed spinach, soft boiled egg, herb arancini and a wild garlic mayonnaise
Roasted pave of hake with confit new potatoes, pea purée, watercress, hazelnuts and a white wine and tarragon sauce
Seared duck breast marinated in Sicilian spices with parmesan polenta chips,
watercress, roasted shallots and a orange and rosemary jus. (£3.00 supplement)
Dessert
Raspberry jelly with a passion fruit cream and shortbread
Vanilla panacotta with a summer berry compote and orange and almond biscotti
Chocolate and baileys tart with clotted cream and raspberries
Caramel iced parfait with roasted banana and peanut brittle
Brandi snap basket with variations of strawberries and cream
Caramelised white chocolate mousse with red-currants and strawberry ice cream
Sweetwoods Park Summer Society MenuJuly, August and September
Starters
Chilled melon and basil soup with summer berries
Smoked mackerel pate with pea shoots, tomato chutney and toasted brioche
Pork scotch egg with piccalilli and dressed leaves
Salad of smoked chicken, roasted aubergine, courgette and mozzarella with endive and a oregano dressing
Crab spring roll with teriyaki and an avocado and lime puree
Grilled figs with mozzarella, basil, radicchio and a balsamic reduction
Main Course
Roasted breast of chicken with crispy parma ham, herbed new potatoes, chargrilled baby gem, cherry tomatoes and pesto
Moroccan lamb with vegetable couscous and a cucumber and mint yogurt
Seared salmon fillet with chive creme fraiche, baby potatoes, green beans, braised
fennel and a roasted red pepper dressing
Pork, leek and apricot pie with mash, vegetables and gravy
Spinach and ricotta tart with crushed new potato salad and dressed leaves
Pan fried fillet of sea bream served with saffron mashed potatoes, courgette linguine and a tomato fondue
Dessert
Apricot and frangipan tate, with an apricot and vanilla sauce with clotted cream
Peach and Disaronno iced parfait set on an orange, basil and almond sponge base with raspberry sorbet
Dark chocolate and caramel torte with raspberry compote and creme fraiche
Plum crumble with custard
Roasted orchard fruit with meringue and vanilla cream
Mango and passionfruit mousse with a dark chocolate and chilli crisp