Fine Dining
Starters
Smoked Salmon and Tiger prawns - Scallops and crispy Bacon on a Rocket salad -
French Onion Tart with a Watercress salad and mild vinaigrette.
Main Courses
Duck confiont slow roasted in Goose fat with a Red wine jus served with Celeriac Dauphinois Potato and braised Red Cabbage
Sea Bass fillet on Saffron mash Potato and caramelised Shallots
Salmon stuffed with wild Mushrooms with baby Chateau Potatos and Spinach
Chicken supreme stuffed with a wild Mushroom and Spinach truffle mousse and Red wine jus
Desserts
Individual Pavlova with fresh forest fruits
Apple tarte tatin with a Vanilla pod ice cream and Calvados caramel sauce
White chocolate and Grand Marnier tart with fresh Raspberries
