dine main courses continued
Boned Rolled Poussin
With a smoked garlic & thyme mouselline, fondant potato
Rack of Lamb
On a broad bean & pea puree, basil & mint oil,
Dine’s mini copper pan with an individual lamb casserole
& minted dumpling
Fillet of Angus Steak
Boeuf bourguignon ‘pudding’, caramelised button onions,
beetroot jus
Rack of Lamb with an English Mustard & Thyme Crust
Rosemary fondant potato, wild mushroom pudding,
redcurrant & port jus
Fillet of Angus Steak
Assiette de legumes, saffron potatoes, stock reduction
Dine Fish ‘n’ Chips
Baked fillet of cod, beer batter, tartare quenelle, pea puree,
sea salted chips
Fillet of Angus Beef Wellington
Wild mushroom & tarragon duxelle,
horseradish & shallot pithivier, red wine jus, Béarnaise sauce
“The food…was absolutely exquisite and was praised by
all of our guests. Quite how such excellent quality is delivered
on such a scale will always remain a mystery to me, but it
must take a very special combination of professionalism
and artistry.”
