AVAILABLE All Day
STARTERS
Celeriac and Ginger Soap
Served with poppy seed croutons and Truffle oil
Oyster Mushroom Tempura and fried Wild rocket
Served with Mint and Mango dip
Love Pastry stuffed with Goat Cheese and Brie
Served with Strawberry and Raspberry Coulis
Pan Seared King Scallops and Chorizo
With salsify and parsley mash drizzle with aged balsamic reduction
Hommade Chicken Livers and Foie grass Partfait flowered with Armagnac
Served with fig chutney and brioche toast
MAIN COURSE
Grilled Tournedos of Prime Scottish Sirloin Wrapped with streaky Bacon and Fine Beans
Served with French Fries and Brandy Sauce
Lamb Two Way
Grilled Lamb chops with grill potatoes and Lamb Confit with mash potatoes topped with Rosemary and Port sauce
Pan Fried Sea Bass fillets
On a bed of Ratatouille and Basil, Ginger dressing
Five Spiced marinated Duck Breast
With Plum and Dark Rum Sauce s/w Parsley Mash Potatoes
Parma Ham Wrapped Chicken Breast
Stuffed with spinach and Boursin cheese Toped with mushroom sauce and served with mashed potato
Roasted Sweet Jacket Potatoes stuffed with Broad Beans and Red Pepper
Served with Celeriac carrot slaw, topped with gratin cheddar cheese
DESSERTS
Merlot Poached Pears with Cinnamon and Vanilla Ice Cream
Selection of Cheeses
Served with crackers and fig chutney
Gluten Free Piemontaise
Strawberry Cheesecake