Duxelles of ceps and button mushrooms in puff pastry and maderia
Pheasant Terrine with an onion jam and raspberry vinaigrette
Roulade of roast peppers, potato, celeriac and goat's cheese
Stilton soufflé with poached pears and walnut vinaigrette
Panfried langoustines and wild mushroom salad with mustard dressing
Grilled fillet of Scotch beef in caramelised
shallots and red wine sauce
Roasted fillet of monkfish in a thyme crust and red pepper sauce
Noisettes of lamb glazed in port and tarragon and Puy lentils
Fillet of bream and seared scallops with a Bouillabaisse sauce
Duck breast with apple, cinnamon & cherry sauce on cabbage, celeriac &
lardons
Creme brulee
Chocolate fondant with pistachio icecream
Cherry and almond tart with creme anglaise
Mango parfait with passionfruit sorbet
Lemon tart with lemon icecream
Cafe and petits fours
(Please note that the above is simply
to illustrate the types of dishes served.
- we offer a set menu or on occasion a limited choice.)