Shooting Party Menu |
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| Season: September 2011 - January 2012 | ||||
| £35 per person (including 10% service charge) | ||||
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| Homemade Bread £1 per person · Eau de Vie Triple Filtered Water still/fizzy 750 ml £1 | ||||
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Starters
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| Today's Soup, Crusty Bread | ||||
| Warm Smoked Trout & Crispy Bacon Salad | ||||
| Woolpack Cured Meat Platter, Chutney, Pickles & Homemade Bread |
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Mains
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Rump of Lamb
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shallot & chive rosti, baby beetroots, carrot purée, caper & mint jam
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42 Day Dry Aged Rib of 'Angus' Beef on the Bone (12oz)
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hand cut chips, tomatoes & mushrooms Foie Gras £4.00 supplement
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Salmon & Smoked Haddock Fishcake
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marinated heritage tomato, red onion & capers
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Side Orders - £3.00
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Mixed Salad • Minted New Potatoes • Mash • Hand Cut Chips • Mixed Vegetables |
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| Desserts | ||||
| Iced Honet Parfait, Apricots, Blood Oranges | ||||
| Eton Mess, Meringue & Honeycomb, Summer Fruits | ||||
| Dark Chocolate Mousse, Marmalade Brioche, Citrus Fruits | ||||
| The Woolpack Cellar | ||||
| Burgundy | ||||
| Meursault, Les Vireuils, Jean-Yves Devevey ´08 | £45 | |||
| Puligny-Montrachet, Domaine Alain Chavy ´08 | £50 | |||
| Gevrey-Chambertin, Rossignol Trapet ´05 | £45 | |||
| Bordeaux | ||||
| Chateau de Pez, St Estephe, Cru Bourgeois, '07 | £45 | |||
| Reserve de la Comtesse, Pichon Lalande, Pauillac '07 | £50 | |||
| Batailley, 5ème Cru Classé, Pauillac ´04 | £55 | |||
| Langoa Barton, 3ème Cru Classé, St Julien ´01 | £69 | |||
| Pontet-Canet, Pauillac ´04 | £75 | |||
| Gruaud Larose, 2ème Cru Classé, St Julien ´96 | £99 | |||
