Starters

Avocado, Red Onion and Goats Cheese served with Split Balsamic Glaze

Beef Carpaccio
With Peppered Rocket and Parmesan Shaving Drizzled with
Lime infused Olive Oil

Double Baked Gorgonzola Soufflé
With Honey and Pine Nut Kernel

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Seafood and Saffron Soup with Garlic Feuilleté

Seared King Scallops
With Fine Herb Salad and Carpers with Chilli Salsa

Foie Gras and Confit of Duck Terrine served with Rich Orange Sauce

 

Mains

Grilled Seabass Fillet
On Red Pesto Crushed New Potato and Roasted Baby Fennel
Served with Basil, Lemon and Red Pepper Salsa

Pan Fried Guinea Fowl Breast
With Diamond Fondant Potato and Savoy Cabbage
Served with Red Currant and Red Wine Sauce

Roasted Rump of Lamb
On Parmentier Potato and Minted Sautéed Courgette
Served with Thyme Jus

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Parma-ham wrapped Tournedos of Fillet of Beef
On Wilted Baby Spinach, Braised Shallots and hand turned
New Potato served with Cepes Veal Jus

Goats Cheese, Sun Blushed Tomato, Black Olives
And Rocket Linguini (v)

Grilled Halloumi on Mange Tout, Sugar Snaps and Baby Spinach, Served with Lemon infused Oil and Toasted Almond (v)