Fish/Seafood
Beetroot Gravadlax with Sweet Lemon Dressing on Baby Leaves.
Scallops wrapped in pancetta, cauliflower purée, vegetable
crisps and gremolata.
Seared yellow fin tuna, soba noodles and pickled daikon, miso dressing.
Potted salmon and Icelandic prawns, crème fraiche on tomato tartar.
Triple Shellfish Starter – Layered crab, diced Tomato and Avocado
Timbale, Lobster Frisee and Mango Salad, Tiny Glass of Prawn Cocktail.
Smoked Haddock Fishcakes with Tartar Sauce and baby salad.
Seared red mullet red pepper and tomato jelly and aged balsamic.
Crab salad with horseradish apple and celeriac, watercress vichyssoise,
summer leaves.
Trio of tuna: Yellow fin tuna tartar, Carpaccio of tuna, niçoise salad.
Native oysters with soy pickled ginger and sweet mirin.
Meat/Poultry
Char Grilled Green and White Asparagus Bundles Wrapped in Serrano Ham,
Salad of New Potatoes.
Classic French onion soup with gruyere croûte.
Warm salad of smoked lamb fillet, pea mousse, pea shoots, mint jelly
and potato crisp.
Anti pasti platter of copa, bresaola, and salami with
artichokes, grilled vegetables and Focaccia.
Duck Terrine, with Sauternes Jelly, Lambs Lettuce and Toasted Brioche.
Chicken Caesar Salad served in a Croute Basket.
Seared Fillet of Beef Salad with Rocket, Parmesan and a Balsamic and
Truffle Oil Dressing.
Pea soup, ham hock tortellini, smoky bacon cream.
Vegetarian
Pressed kohlrabi & confit fennel terrine with blood orange
radish and mizuna salad.
Potato and goats cheese pavé, beetroot fondant, beetroot juice
and curry oil.
Plum Tomato Tart Tatin Served with a Shot Glass of Basil Granita and a
Parmesan Wafer.
Char grilled Vegetable Terrine with Gazpacho Dressing.
Seasonal Home-made Soup.
Deep Fried Brie Cakes with Caramelised Red Onions and
Cranberry Sauce.
MainCourses
Fish/Seafood
Pan fried sea bass, ginger and spring onion bok choi and baby corn,
crab wonton, lobster oil.
Pan Fried Halibut on Beetroot Boulangere with Crushed New Peas
and a Pressed Lemon Oil.
Beer Battered Monkfish with Hand Cut Pont Neuf Potatoes, Pea and Mint
Puree.
Roast cod, parsley and olive crust, cauliflower purée, wilted
spinach, beurre blanc.
Fillet of Halibut, Bashed New Potatoes, Capers, Sun Blushed Tomatoes
and Coriander.
Griddled Salmon with Béarnaise Sauce, Potato & Spinach
Cake topped with Crispy seaweed.
Soy Mirin Tuna, with Jasmin Rice, Stir Fried Pak Choi and Coriander,
Mango, Tomato and Avocado Salsa.
Vegetarian
Open ravioli of butternut squash, sage, cashel cheese, borlotti beans
and yellow pepper pesto.
Parpadelle with balsamic braised summer vegetables, shaved
pecorino.
Risotto of asparagus and grilled leeks, wild rocket and shaved black
truffles.
Grilled aubergine, cannelloni of summer peppers, English
spinach, tomato fondu and fontina, basil oil.
Ravioli of Wild Mushroom and Goats Cheese, Char Grilled Courgettes and
Artichoke Veloute.
Broccoli mixed with mature French soft cheese, diced red
peppers and garlic baked in crispy puff pastry.
Potato and Celeriac Cake Topped with Wild Porcini,Chive Snippets and
Reduced Port Drizzle.
Mille feuille of Field Mushrooms, Char grilled Haloumi,
Roasted Peppers and Wild Rocket.
Individual Sweet Potato, Butternut Squash and Goats Cheese Lasagnae,
with Cherry Vine Tomatoes.
Selection of bread rolls with butter
Meat/Poultry
Roast cannon of lamb, potato and beetroot gratin, pea purée, glazed
balsamic carrots.
Braised lamb shank with celeriac purée,
white corn cassoulet.
Venison, honeyed parsnips, roasted squash, baby turnips and spiced jus.
Honey Glazed Duck Breast with Bean and Rocket Salad,
Individual Fennel and Potato Gratin.
Caramelized Pressed Belly of Organic Apple Pork,Millefeuille Potatoes,
King Prawns and Puree of Peas.
Chicken Supreme wrapped in Pancetta filled with Sun Blushed
Tomatoes Basil , Truffle Oil Pomme Puree,White Wine Jus.
Char Grilled Chicken Supreme in a Creamy Morrell Brandy sauce, with a
Wild Rice Timbale, and Seasonal Vegetables.
21-day aged fillet of beef, parmentier potatoes, buttered
griolles, wild rocket, Muscat onions and Madeira jus.
21 day aged fillet of beef, fondant potato, parsley shallots, baby
carrots and French beans.
21-day aged Sirloin Steak, Chunky Rosemary and Olive Oil
Chips, Bearnaise Sauce, and Seasonal Vegetables.
21-day aged Char Grilled Angus Rib Eye Steak on Sauté Potato with
Caramelized Onions and Watercress Salad, Béarnaise Sauce.
21-day aged Beef Fillet Mignon “Wellington” with wild
mushrooms, lemon thyme gravy.