“An Evening with George Michael”

This Menu is available exclusively on Friday 14th February 2020 from 7:00pm in Jax Bar & Grill.
Priced at £27.50 per Guest for a 2 course meal & an evening with Rob Lamberti.
Reservations are required for all bookings along with a deposit of £17.50 per guest.
A selection of individually priced desserts are available on the evening.

Homemade Bread & Compound Butters on Arrival

Seafood Cocktail 
White Crab Meat in a Tarragon Mayonnaise, Prawns & Crayfish in Marie Rose Sauce, Cornish Mussel Meat & Scottish Smoked Salmon (GF)

Our Famous Warm Scotch Egg
Soft Boiled Locally Sourced Hen’s Egg, Wardle’s Sausage Meat, Panko Breadcrumbs & HP Brown Sauce

Camembert Fondue to Share
Studded with Rosemary & Drizzled with Honey, Served with Assorted Crudités & Crusty Bread for Dunking (v)

Woodland Mushrooms on Garlic Toast
Roasted Garlic Sauce, White Truffle Oil, Walnut Crumb (vg)

Chicken Liver and Smoked Bacon Paté  
Served on Brioche Toast with our own Tomato Chutney & Dressed Leaves (gfo)

Sweet Potato, Parsnip & Onion Bhajis 
Mango Chutney, Mint Yoghurt Dressed Spring Onion Salad (vgo)

Ox-Tail & French Onion Soup 
Rich and Decade, Served with Horseradish Croutes (gfo)

Grilled King Scallops
Served in their shells with a Braised Chorizo & Herb Gratin (gfo)

Seafood Platter for 2 People to Share 
Dressed Whole Crab, Cornish Mussels, Baked Dover Sole, Our Famous Beer Battered Haddock & a Few Extra Surprises !
Served with Roasted New Potatoes &  Seasonal Vegetables (gfo)

Herefordshire Beef Platter for 2 People to Share 
Char-grilled 10oz Ribeye Steak, Fillet Steak, Chef’s Signature Braised Beef, Truffle & Parmesan Chips, Purple Sprouting Broccoli (+£20 Supplement) (gf)

Roast Chicken Crown to Share 
Finished in Sage Butter, Served with Bread Sauce, Duck Fat Roasted Potatoes and Honey & Bacon Glazed Savoy Cabbage (gfo)

Whole Roasted Baby Dover Sole 
Nori Seaweed Butter, Roasted New Potatoes & Purple Sprouting Broccoli (gf)

Herefordshire Fillet Steak 
Dauphinoise Potatoes, Roasted Onions, Braised Beef Croquette and Bordelaise Sauce (+£10 Supplement) (gf)

Roasted Vegetable Wellington
Maris Piper Roast Potatoes, Maple Glazed Carrots and Parsnips, Cauliflower ‘Cheese’, Rich Port Gravy (vg)

Gressingham Duck Breast 
Cooked Pink, Served with Orange & Cardamom Roasted Carrots, Walnut Pesto, Thyme Infused Fondant Potato & Roasting Gravy (gf)

Pan Roasted Sea Bass  
Saffron Poached Potatoes, Purple Sprouting Broccoli, Warm Tartare Sauce (gf)

A Selection of Individually Priced Desserts are Available on the Evening