Restaurant Menu

(Sample)

Pan fried duck egg, poitrine fumée, asparagus, baby leeks and rocket salad

Fricassee of wild mushrooms and baby vegetables with potato gnocchi
and a  herb cream

Pan fried squab pigeon, pearl barley risotto, butternut squash puree,
creamed morels

Seared Scallops on Mediterranean vegetables with scallop ceviche
and mixed leaves

- - - -

Duo of Longhorn Beef, Braised shin & fillet with savoy cabbage, pancetta, glazed Chantenay carrots and a thyme jus

Butter poached John Dory on crushed new potatoes & spinach with a chilli
scented king prawn & vegetable nage

Roast chump of lamb & confit shoulder with rosti potato, baby fennel,
celeriac puree and a red wine jus

Pan fried sea bass confit duck leg creamed potato, carrot puree, wilted
greens and a balsamic sauce

- - - - -

Cinnamon Conde, caramelized apple, almond ice cream

White chocolate parfait, raspberry sorbet, sable biscuit

Saffron pannacotta, poached pear

Selection of local cheeses

Vegetarian options available, please ask the Chef