Menus - Dinner

To Begin

Scallops, Pan seared, placed on vegetable caponata with roasted red peppers and parmesan crisps complemented by a smooth potato cream

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Pigeon Breasts, Gently roasted, served on a braised onion and pinenut compote, with steamed beetroot, black pudding and warm plum chutney finished with a light game reduction

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Brill, Fillet placed on caramelised fennel with confited tomatoes, a fennel spice of angels foam, and a roast chicken sauce

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Duck Egg, Gently cooked with ground seranno ham, placed on braised du puy lentils with sliced duck liver tourchon and peashoot, finished with a truffle dressing

To Follow

Lemon Sole, Paupiettes gently steamed with a chive and fish mousseline accompanied by a fresh crab and creamed leek lasagne, dressed with baby mushrooms and leeks, sauced with a pea cream

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Pork presentation, Sliced organic roast loin, tender pork belly and braised pork cheek accompanied by a baked shallot tatin, bubble and squeak potato, and lightly spiced cooking reduction

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Seabass, Gently pan-fried with crisp lime potato slices, a light tomato mousse, courgette ribbons and tender spinach leaves on a roasted shallot cream

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Beef Fillet and gently braised shin of beef served with confit potato, caramelised baby onions, mushrooms spiked with thyme and roasted carrots, complemented by a red wine sauce

£48.95 Three courses inclusive price for 3 courses, appetiser pre-dessert refresher and homemade bread