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Starters Creamed Jerusalem artichoke soup with truffle oil and artichoke crisps Beef carpaccio with potato, egg and cress salad Seared scallops with potato pancakes and grilled chorizo Main Courses Whole roasted patridge with chestnut and sage stuffing, bacon and bread sauce Roast monkfish with bouillabaisse sauce and herb fritters Tomato, onion and olive tarte tatin with warm lentil salad and crumbled goat's cheese Desserts Vanilla bavarois with cinammon poached pears Warm gingerbread with pinapple, chilli and coconut ice-cream Mandarin sorbet with citron vodka Stilton, quince paste and crackers This menu may change due to market availability |
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