STARTERS

Broccoli and stilton soup

Camembert with warm sour dough bread and

a sweet chilli and fruit compote

Lamb fillet on a bed of rocket and feta cheese

Potato gnocchi in a creamy pesto sauce

The sharers platter: Brie wedges, calamari, slow braised beef in a tomato sauce, and bruschetta

MAIN COURSES

Chicken breast and chorizo with a cream and garlic sauce

Venison served on a black cherry compote

sous vide fillet of beef, pomme anna  and mushroom purée

Spinach and ricotta ravioli with a soft egg yolk

Pan fried sea trout served with ruby chard and a charred leek and black garlic purée

Salted pork neck, dried fruit and wild mushrooms

DESSERTS

Strawberry and Prosecco cheesecake

White chocolate and raspberry roulade

Trio of chocolate mousse

syrup sponge and custard

ice cream sundae

 

3 courses £30