Starters
Parma Ham with caramelized figs and a celeriac remoulade
½ Dozen Oysters over ice served with lemon and a shallot vinaigrette
Goats Cheese blini with roast red peppers and red onion marmalade on
a rocket salad
Crab and vegetable spring roll served with watercress and
pink grapefruit and soy dressing
Foie Gras parfait with toasted brioche and pickles
Mains
Fillet of Sea bass with seared scallops on wilted spinach, saffron potatoes
and lobster bisque
Confit of pork belly - with mashed potato, bramley apple and calvados sauce, crackling and red wine jus
Fillet of Aberdeen Angus beef, served with sauté spinach, rosti potato, wild mushrooms and borolo jus
Roast Aubergine Bake with Mozzarella, Basil, Spinach and Parmesan Dumpling with Tomato Fondue
Ballontine of Guinea Fowl, filled with Chicken Mousse, Apricots and Tarragon with Garlic Dauphinoise Potatoes and Green Beans
Desserts
Dark Chocolate and Amoretti Mousse
Honeyed Figs with Greek Yoghurt and Fresh Raspberries
Strawberry Soup with Red Berries and Raspberry Sorbet
Sticky toffee pudding with Movenpick vanilla ice cream
Cheese Platter – Selection of local cheeses
£28.50 p/p