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