Fine Dining & Seated Menus
Starters
Homemade ham hock terrine served with piccalilli & green leaf salad
Plum tomato & bocconcini served on rocket & fresh pesto bruschetta (V)
Toasted sesame, chestnut mushroom, basmati rice & broad bean salad (V)
Burrata nested in beetroot puree served with rocket, red and yellow baby beets
Chicken & mushroom Ballotine with pan roasted figs & crushed cobnuts***
Traditional sea bass ceviche on a crispy parmesan chip & asparagus spears**
Homemade cured dill gravlax toasted brioche, salad frisee with lime dressing **
Roast goat’s cheese, beetroot, rocket, roasted pine nuts & red currant dressing (V)
Asparagus, shaved Parmesan with plum tomato truffle oil on sourdough bruschetta (V)
Beetroot marinated gravlax served with beetroot puree, fresh horseradish & micro-cress**
Deconstructed tuna niçoise, spice blackened rare tuna fillet, fresh pea pod with balsamic syrup*
Triology feta stuffed pepper bells, on pesto & Pomodoro levee served with a herbed focaccia thin
Parma ham, asparagus, shaved parmesan with plum tomato truffle oil on a sourdough bruschetta**
Burrata served with crispy pancetta, focaccia crostini on red & yellow cherry tomato & baby spinach salad
Plum tomato tatin, fresh thyme served on a bed of seasoned rocket, fresh mozzarella topped with fresh pesto (V)**
Poached port wine pears, toasted almond flack with fine slice of serrano ham, red chart salad, mustard vinaigrette **
Star of roast fig with a melted goat’s cheese centre on a bed of rocket served with butternut puree & balsamic drizzle
Trout ceviche served with avocado mouse & focaccia crostini
Trio of smoked fish, with citrus & mix leaf salad with aioli dressing ***
Stack of tuna tartar with avocado, red onions & a wasabi dressing***
Homemade soup (V)