Four Course £60.00


Glass of Prosecco on arrival served with smoked salmon & caviar Blinis.


Pan fried scallops served with quenelle of celeriac, pea puree & crispy pancetta. (G)


Wood Pigeon & pearl barley risotto finished with red wine & thyme jus.


Honey glazed figs with goat’s cheese. (V) (G)


V

Spiced butternut squash & pumpkin soup garnished with cucumber yogurt & almonds. (V) (GFA)


V

Puff pastry tartlet with roast vine tomatoes, Parma ham, rocket & pesto dressing.


Herb crusted rack of lamb with butternut squash puree, potato terrine & accompanied with salsa verde.


Half Lobster with a white wine, cherry tomato & garlic sauce with linguine pasta. (GFA)


Duet of guinea fowl, Confit leg stuffed with wild mushrooms and pan seared breast served with patatas bravas , accompanied with creamed savoy cabbage & a reduced guinea fowl jus. (G)


Pan fried halibut loin, with sautéed Jerusalem artichoke, baby leeks & a tarragon beurre blanc. (G)


Spiced cauliflower ‘steak’ with a roast garlic & potato croquette, sautéed tender stem broccoli finished with an herb & mixed nut crust. (Veg)


V

Limoncello tiramisu topped with a caramel, pistachio & mixed fruit crumble.


V

Salted caramel & chocolate fondant served with vanilla ice cream.


V

Pear poached in Moscato, served with a cardamom rice pudding. (G)


V

Cointreau, Baileys & Tia Maria cheese cake topped with amarene cherries.


V

Mixed Cheese and biscuits served with home-made Italian lavoche biscuits.


V


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