dine starters continued
Trio of Asparagus
New season asparagus, truffle oil & parmesan dressing,
shot of asparagus & tomato ‘gazpacho’,
filo tartlet of asparagus with ricotta,
salad of broad beans & minted peas, lemon oil dressing
Dine’s Mini Copper Pan
Filled with gnocchi and a light blue cheese sauce,
baby spinach salad & walnut dressing
‘Timbale’ of Vegetable Antipasti
Layers of asparagus, roasted plum tomatoes,
balsamic shallots, red & yellow peppers,
portobello mushrooms, griddled aubergine & mozzarella,
topped with a parmesan crisp, red & green pesto
Chargrilled Fillet of Poussin
On a pistachio & smoked chicken mousseline,
salad of marinated baby vegetables, vegetable nage vinaigrette
Yorkshire Fish Soup
Flavours of gazpacho
“Just wanted to say what a fantastic job your team did ...
people were absolutely gushing about the food - better than many
a Michelin star restaurant was someone’s verdict! - and your
team were excellent. Jenny did a superb job keeping it all on the
road - you should be very proud of the team you’ve created.”
