Seasonal and freshly cook Locally sourced Menu to Satisfy every taste bud
Starter
Grilled goat cheese with French herbs and olive oil on baguette croustini served on bed of seasonal leaves and French dressing
Crispy bacon, boiled eggs, crouton, tomatoes, seasonal leaves and Italian dressing
Smoked salmon roses on rye bread toast, cucumber, seasonal leaves and dill dressing
Cured homemade smoked paprika salmon roses with beetroot Carpaccio with Balsamic vinegar reduction
Layers of toasted focaccia, roasted peppers, spinach, baked tomatoes, pesto, goat cheese and basil oil (v)
Homemade corn chicken and pistachio terrine served with berry and port wine reduction served with fennel croustini
Smoked duck breast on stack braised bok choy pear salad with ginger dressing and sauterne jelly
Seared tuna with ginger & miso and cilantro sauce, frisee salad, peas, peas shoot, mint and chili dressing
Roasted plum tomatoes, fresh basil and goat cheese tarte tatin served with fresh pesto (v)
Pan fried scallops with chorizo rocket and dill with aged balsamic
Woodland mushrooms on parsnip puree, truffle oil infused mille feuilles with salsa verde and pepper coulis
Pears, Roquefort, Pata Negra Ham with red chart, pomegranate dressing
Traditional French onions soup with croustini of gruyere
Main Course
Slow roast cooked pork belly in cider syrup celeriac puree, fine apple chips roasted shallots and baby leeks
Ballotine of chicken stuffed with woodland mushrooms truffle oil sentenced on bed of potatoes puree, tarragon and white wine sauce, roasted parsnips, beetroots,
Vegetarian aubergine moussaka, with lentils du Puy, Arabic spices, topped with mature melted cheddar
Pan fried salmon filet in Champagne and poppy seeds sauce, parsnips and sweet potatoes mash slow roasted wine tomatoes and green beans
Thyme roasted poussin with pancetta and pear juice, parsnip and celeriac bake, cider-braised red cabbage
Winter vegetables tower, sweet potatoes, rosti potatoes, butternuts, beetroot, carrots, squash with melted mozzarella served with tagine sauce
Lamb shank cooked in Cotes du Rhone and garlic jus with potatoes puree and baby glazed vegetables
Slow cooked rump lamb port wine and berries juice, beetroot gratin, shaved savoy cabbage, baby carrots
Poached lemon sole with baked tomatoes and tapenade, sweet potatoes gratin, baby leeks
Beef fillet in deep Burgundy and red onions sauce with gratin Dauphinois, medley of vegetable and roasted roots
Sautéed gnocchi with butternut, Swiss chard, Jerusalem artichokes roasted pine nuts, sage and red pesto drizzle
Dessert
Poached pear crème brullee with red coulis
Chocolate ganache tart with cream Anglaise
Spicy apples and dry apricots crumble served with generous cream
Fresh fruit salad and cream
Poached pear crème brullee with red coulis
Chocolate ganache tart with cream Anglaise
Spicy apples and dry apricots crumble served with generous cream
Fresh fruit salad and cream
Black forest brownies with Madagascar and rose petal cream
Poached winter fruits in warm sangria with Cornish clotted cream
English caramalized apples mille feuilles with fennel seeds and light vanillia mousse
Maracuja cream with almond tuiles
