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SAMPLE MENUS


Starter:
  • Smoked Salmon Blini with Herb Cream, Capers & Lemon
    • Main Course:
  • Confit of Duck with Chorizo Cassoulet & Parsley Salsa
    • Dessert:
  • Poached Pear with Vanilla Ice Cream & Black Cherry Coulis


    • Starter:
  • Steak Tartare with Hen's Egg & Toast
    • Main Course:
  • Fillet of Sea Bass with Savoy Cabbage, Bacon & Buttered Mussels
    • Dessert:
  • Sticky Toffee Pudding with Hot Butterscotch Sauce


    • Starter:
  • Clam Chowder with Herb & Cheddar Croutons
    • Main Course:
  • Braised Rabbit with Cider, Garlic, Rosemary & Celeriac Puree
    • Dessert:
  • Peach Strudel with Cherry Ice Cream & Brandy Snaps



    • Starter:
  • A Dozen Oysters with Shallot Vinegar
    • Main Course:
  • Slow Roasted Belly of Pork with Crevttes, Sauté of Broad Beans with Spinach, Confit Garlic & Sauce Vierge
    • Dessert:
  • Chocolate Pot with Grand Marnier


    • Starter:
  • Terrime of Ham Hock with Apple & Vanilla Chutney
    • Main Course:
  • Whole Lobster with Lemon & Chive Oil & Chips
    • Dessert:
  • Banoffee Pudding


    • (Vegetarian)

    Starter:
  • Salad of Dolcelatte, Pear, Walnuts & Rocket
    • Main Course:
  • Risotto of Broad Beans & Girolles with Shaved Parmesan
    • Dessert:
  • Kahlua Crème Brûlée

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