Menu

Starters
Country style Rustic Chicken Liver Pate with Truffle Butter,
Toasted Soda Bread and Pickles
Salmon and King Prawn Cocktail with a Champagne
and Citrus Jelly
Grilled Asparagus with Toasted Walnuts, Quail Eggs
and a Herbed French Dressing (v)
Oriental Cured Tuna with a Glass Noodle Salad Dressed
with Sweet Chilli and Coriander
Carpaccio of Beef with Roquette, aged Balsamic and Parmesan curls
Red Mullet with Saffron Pickled Vegetables, Pesto Dressing
and a Black Olive Crostini
Seasonal Salads

Mains
Roasted Hillside Lamb Rump with Honey
Glazed Winter Vegetables and a Redcurrant Jus
Light Herb Potato Gnocchi with Creamed Pumpkin Veloute,
Roquette and Gremolata (v)
Seared Line Caught Seabass with a Soft Herb Infused Shellfish
Risotto and Nantua Sauce
Jerusalem Artichoke and Wild Mushroom Ravioli
with Baked White Onion and Thyme (v)
Roasted Loin of British Beef with Slow Braised Red Onions,
Petit Choux Farci
Scottish Salmon Loin with Parma Ham, Sage, Crushed Celeriac
and Truffles

Dessert
White Chocolate and Strawberry Dome
Champagne, Strawberry and Vanilla Syllabub
Callebaut Chocolate and Passion Fruit Tart
Petit Gateaux St. Honore
Raspberry and Pistachio Torte
Coffee Bean Brulee with Amoretti Biscuits
Plum and Ginger Pannacotta