Hot
- Pan fried skate cheeks, pea & mint puree, black pudding and Goodwood crispy bacon
- Wood Pigeon, poached pear and candied hazelnuts
- Rabbit, autumn squash, black pudding and English truffle
- Oxtail pitivier, braised lentils and Pedro Ximenez
- Scallops, celeriac puree and salsa verdi butter
Cold
- Potted shrimp, squid ink croute, tomato and basil
- Seared smoked salmon, roasted beetroot and Attilus Caviar
- Hot salmon, chive crème fraiche, capers and lemon
- Ham hock with Levin Down, violet mustard and pickled apple
- Estate beef carpaccio, roasted artichokes and a rosemary emulsion
- Mosaic of Game, sultana purée and a piccalilli salad
- Beetroot tart, Molecomb blue cheese, walnuts and watercress
- Levin Down & red onion tart with quails egg and truffle salad
- Wild mushroom pannacotta, brioche croutons and chargrilled leeks
- Crab tian, pickled radish, celeriac & whole grain mustard
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- Pan fried salmon, charred seaweed, baked leeks with mulled wine butter sauce
- Baked halibut, shallot and horseradish crust, smoked butter sauce
- Roast fillet of cod, crab colcannon and warm tartare sauce
- Beef Wellington, truffle mash and Madeira jus
- Fillet of beef, horseradish gratin, honey roasted salsify, red shallot jus
- Sirloin of beef, Estate ale fondant, burnt onion puree, roasted garlic jus
- Lamb rump, braised shoulder, roasted squash, minted jus
- Lamb saddle, boulangere, mint gel, rosemary and redcurrant
- Pork tenderloin & crispy belly, apple fondant, black pudding and sage
- Roast chicken breast, sage and onion stuffed potato, creamed leeks, café au lait
- Estate venison, braised haunch, white chocolate and parsnip, confit shallots
- Roast breast of duck, parsley root, kale, sloe gin jus
- Goodwood pheasant breast, estate bacon, chestnuts, roasted garlic and brandy
- Leek and Charlton pitivier, roasted root vegetables, caper and sage dressing (V)
- Shallot tart tatin, wild mushroom puree and balsamic (V)
- Butternut squash & sage risotto, young goats cheese, pine nuts and roquette pesto (V)
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- Honey and thyme roasted pear, dark chocolate
- Apple, pear and raspberry crumble with custard ice cream
- Mango Vacherin, vanilla Estate cream
- Caramelised apple tart, toffee apple (dulche leche) ice cream with a calvados syrup
- Blackberry and almond tart, crème de mure with toasted muesli
- Honeycomb parfait, bitter chocolate and digestive biscuit
- Levin Down and fig cheesecake, port roasted figs, (milk foam or vanilla snow)
- White chocolate terrine, salted caramel and peanut butter
- Bread and butter pudding, marmalade glaze, whiskey ice cream
- Clementine crème brulee, cinnamon sugar, nutmeg shortbread
- Egg nog tart, poached prunes, anise crumble
- Chocolate fondant, pistachio ice cream
- “Coffee, Chocolate and Whiskey”
(Chocolate & whiskey mousse, white coffee parfait, vanilla espuma)
- Goodwood Cheeseboard, quince jelly, apricots and walnuts
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