To celebrate the turning of the new year, Claytons and The Glasshouse played host to a unique dining experience. For one night only, our customers were able to dine under the stars in our Glasshouse Restaurant on a 6 course set menu, created by our head chef Mariusz.
Our six course taster menu included:
Course One: Smoked Mushroom Cappuccino
Smoked Mushroom Cappuccino with smoked foam and a feta shortcrust twist
Course Two: Carpaccio of Venison OR Carpaccio of Heritage Beetroots (V)
Carpaccio of Venison with pickled girolle mushrooms, wild rocket and a blackcurrant gelCarpaccio of Heritage Beetroots with wild rocket, baby capers and a Devon blue cheese crumble
Course Three: Smoked Sea Trout OR Smoked Goats Cheese (V)
Smoked Sea Trout with seaweed, wasabi gel and a raspberry vinaigrette Smoked Goats Cheese with poached pear, caramelised figs and a balsamic glaze
Course Four: Grilled local Halibut or Baby Mozzarella Arancini
Grilled local Halibut on a bed of risotto with soy beans and caviarBaby Mozzarella Arancini with heritage tomatoes and a basil pesto
Course Five: Cannon of Devonshire Lamb or Stuffed Cauliflower
Cannon of Devonshire Lamb with a pistachio crust, chateau potatoes and a Madeira jusStuffed Cauliflower with wild mushrooms, steamed kale and smoked potato
Course Six: A Trio of Desserts
A Trio of Desserts: Chocolate Caramel Torte, Lemon Posset with a raspberry gel, and a Black Fig Semifreddo with a plum puree.
