Linton - Wood Hall Restaurant Fact Finder

GOURMET MENU

Diners who prefer a lighter meal may select one or two courses from the Gourmet Menu and will be charged accordingly.

First Course - £6.50
Main Course - £17.50
Dessert - £5.50

Cafetiere, Expresso or Cappuccino Coffee and Petit Fours is at an additional price of £3.00 per person.

Guest on a Dinner inclusive rate have an allowance of £29.50.

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MAIN MENU
FIRST COURSE

Chilled essence of Vine ripened Tomatoes (V)

Mosaic of Grain Fed Rabbit
With Summer Vegetables.

Fillet of Red Mullet
With marinated Vegetable Salad, puree of Salt Cod, Orange Lime and Herb dressing.

Gravadlax of Salmon
With pickled Cucumber and Mustard Dill dressing.

Warm Breast of Wood Pigeon
With Celeriac and apple Salad, Hazelnut and Apple dressing.

Light cream of white Asparagus
With Lobster and Chervil Ravioli.

Breast of Quail
With endive Tatin, red wine and Lentil dressing.

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MAIN COURSE

Pot roasted Breast of Guinea Fowl
With new season Asparagus and Broad Beans, Foie Gras and White Port Cream.

Rump of Scotch Beef
With roasted Celeriac Puree, Fricassee of Girolles and Madeira jus.

Cutlets of Lamb
With Young Garlic and garden Herb Mousseline, Tomato Farce and Basil jus.

Blanquette of Lobster
With Summer Vegetables, Lobster Chervil Cream.
(Supplement £7.00)

Roasted Halibut
With Shellfish and Tomato Dressing.

Pan Fried Fillet of Sea Bass
and Seared Scallops and Lemon Couscous, Sauce Vierge.

Roasted Fillet of Cod
With Black Pudding, creamed Cabbage and Leeks, Sweet Pea and Riesling Veloute.

Charlotte of Woodland Mushrooms (V)
With Red Pepper and Coriander Coulis.

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DESSERT

White Chocolate Creme Brulee
Raspberry Compote scented with basil and Mint.

Rich Chocolate Tart
With Rum and Raisin Ice Cream.

Summer Berry Pudding

Piquant Lemon and Lime Tart
With Basil Sorbet.

Red Wine Poached Pear
With Iced Aniseed Parfait, Crisp Sesame Tuille.

Selection of Traditional Farmhouse Cheese
Served with Celery and Bath Oliver Biscuits.

We have selected a Pudding Wine to complement your Dessert:

Monbazillac 1997/98
£7.00 per glass £22.50 per bottle (37.5cl)

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TRADITIONAL FARMHOUS CHEESE SELECTION

St Nectaire
Produced from cows milk in the Auvergne of France. Aged in old Wine Cellars for between 5-8 weeks. Slightly pungent smell of dry straw. The pate is creamy with a pronounced taste.

Blue D'Auvergne
Produced from cow milk in the Puy de Dome region of France. Aged for 4 weeks. The pate veined with blue mould is moist and crumbly. The taste is of grasses and wild flowers.

Coloumier
Produced from raw cow milk in the Ile de France. Aged for 8 weeks. Soft to the touch with a whote rind. The pate has a sweet melting taste with a fresh almond flavour.

Grandma Singletons Lancashire
Hard pressed cows milk cheese aged for a minimum of 10 months. The pate is semi-soft in texture yet slightly crumbly with an even yellow colour. Strong and tangy in flavour it is the strongest Lancashire cheese available in England.

Hawes Wensleydale
The only Wensleydale still produced in The Yorkshire Dales. Moist, Crumbly texture with a rounded honey finish.

Tuxford and Tebbutt Stilton
The King of Cheese this prize winning Stilton is produced to the traditional recipe, by a hand on a small scale. This cheese has an intense flavour with a rich creamy pate veined with blue mould.

Wykes Cheddar
Produced from cow milk and aged for up to 18 months, this cheddar has a silky smooth texture, with an exuberant tangy full flavour.

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