Dinner Menu
Starters
Braised Blade of Local Beef with Mushrooms and Roasted Roots
Squash Risotto andAged Parmesan with Pumpkin Oil (V)
Fillet of Black Bream with Prawn and Coriander Butterover Lime Scented Potato
Starters
Fillet of Red Mullet with Black Olive and Flame Roasted Peppers infused with Orange and Carrot Flavors
Pigeon with Set Celeriac Cream touch of Pickled Shimji Mushrooms, and Young Shoots,
Honey Glazed Goat Cheese with Pressing of Roasted Vegetables comes with Fennel Seed Pastry and freash fig puree.
Mains
Roast Chump of Local Lamb with Kidney with Sage and Pancetta, Corn Puree, Winter Greens and Devilled Lamb Sauce
Breast of Duck, and Ginger with Caramelised Blood Orange and Braised Endive
Vanilla Oil infused Poached Organic Salmon, Crisp Potato with Apple and Roasted Beet
FIllet of Bass, Potato with Chorizo and Coriander,
Sweets
Classic Lemon Tart with Raspberry Sorbet
Rosemary Scented Panna-Cotta with Honey Roasted Pear and Chocolate Sauce
Selection of Handmade Ice Creams and Sorbets with Crisp Tuille and Warm Chocolate Sauce
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