Starters
Homemade soup of the day
(please ask for details)
Gravadlax of salmon with julienne of gherkin on
a coriander salad (Lf, D)
Chicken liver and foie- gras parfait
with a port jelly and stone baked bread (D)
Saladette of asparagus, fine beans and baby tomato
with a grain mustard dressing (V, Lf, D)
Confit of duck leg with crisp pancetta,
parmesan and balsamic reduction (Co)
Terrine of seafood with a saffron scented oil
and a soft herb salad (Co, Lf, D)
Filo baked goat’s cheese on sweet and sour leeks
with a raw beetroot vinaigrette (V)
Main Course
Pan fried English rib eye steak (cooked to you liking)
with horseradish butter (Co, D)
Seared fillets of sea bass resting on buttered pak choi
with a red pepper beurre blanc (D)
Pan roasted lamb rump (cooked pink)
set upon a petit ratatouille
with a rosemary scented jus (D)
Steamed natural smoked haddock
on a truffle infused spinach cream (Co, D)
Pan fried corn fed chicken supreme
with a fricassee of wild mushrooms
flavoured by herbs of the garden (Co, D)
Escalope of salmon on slow roasted plum tomatoes
with sauce Nero (Co, Lf, D)
Roast duck breast (cooked pink) with a balsamic and thyme jus
resting on a carrot rosti (D)
Roasted vegetables and chick pea potato cake
garnished with parsley pesto (V, Ve, Co, Lf, D)
Desserts
Platter of seasonal fruits laced with a
natural citrus fruit juice (V, Ve, Co, Lf, D)
Sticky toffee pudding with toffee sauce (V)
Selection of British cheese (Co, D)
(gluten free bread and rice cakes available upon request)
Chocolate and pistachio torte on a coffee cream (V, Co)
Passion fruit bavarois on a raspberry puree (V, Co)
Lemon marquise with a soft fruit compote
scented with mint leaves (V, Co)
Selection of ice cream and sorbets
in a crisp tuille basket (V)
(V – Vegetarian, Ve – vegan, Co – coeliac, D – diabetic, Lf-low fat)
