A la Carte

To Commence

Spicy pumpkin soup

Seared scallops with wild mushrooms, bacon and crème fraiche

Simple fishcake with a sweet chilli dressing and basil oil

White crabmeat and smoked salmon risotto with fresh parmesan

King prawns with a sweet and sour Japanese dressing

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Creamed goats cheese, mascarpone and hazelnut,
with a tomato, basil and avocado salad

Classic Caesar salad with crispy smoked baconFillet of beef carpaccio
with pickled wild mushrooms and fresh parmesan

Foie Gras and Confit of duck leg terrine with orange dressing Seared sardines
with a tomato and onion salad

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To Follow

Calves liver with mashed potato, crispy Parma ham and sage scented onion gravy

Honey and black pepper crispy duck breast, celeriac puree and roast potatoes

Roast loin of lamb with roasted winter vegetables, creamed potatoes
and a grain mustard sauce

Individual fillet of beef wellington with rosti potato,
spinach and wild mushroom, port sauce

Fillet of sea bass on a crab and sweet corn risotto,
fennel and ginger sauce, fresh parmesan shavings

Fillet of sea bream with ratatouille, black olive tapenade,
rosti potato and pesto dressing

Monkfish tail wrapped in Parma ham on crispy herb polenta in a minted pea sauce

Simple seared salmon fillet with lime butter, new potatoes and rocket
and parmesan salad

Timbale of ratatouille on crispy herb polenta, wild mushroom and spinach cream sauce

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To Finish

Cheese selection with biscuits, apples, grapes and celery

Italian Pannecotta with orange salad and orange confit

Classic bread and butter pudding

Apple tart and cinnamon anglaise sauce

Hot chocolate fondant with melting vanilla ice cream

Hazelnut crunch with strawberries, basil and fresh cream

Selection of ice creams and sorbets

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