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Sample Menu
Starters
Goat cheese souffle with marinated vegetables with matured balsamic vinegar, extra virgin olive oil
Brandied duck liver parfait, toasted brioche, red onion marmalade, root vegetable crisps
Spicy lemon grass and ginger crab cakes, lime guacamole, crispy leeks, mango and coriander salsa
Main Courses
Grilled fillets of bass served over Yakisoba noodles with wok-fried Asian greens, roast chilli, a zesty soy dressing and crispy seaweed
Boned leg and saddle of rabbit with dried tomato stuffing, wrapped in pancetta and baked served with glazed onions, spinach and tarragon sauce
Pimiento peppers stuffed with a mildly Indian spiced chick pea dhal, gratinated with cheddar, served with a cucumber, tomato and coriander salad, minted yoghurt and popadoms
Desserts
French lemon tart, mango sorbet, raspberry coulis
Sticky toffee pudding, toffee sauce and vanilla ice cream
Mousseline of cassis and blackcurrants with raspberry coulis
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