Evening Menu

14th February

Oysters in a shallot vinaigrette & fresh lemon

Starter

French Onion Soup with Farmhouse Cheddar Pithivier (GF & Ve options)

Home Smoked Trout, Celeriac Remoulade, Cucumber Jelly, Quail Egg, Pickled Radish (GF option)

 Walnut Crusted Goat’s Cheese Crottin, Trio of Beetroot (Puree, Carpaccio & Crisp)(GF option)

Pan Seared Scallops, Puy Lentils, Salsa Verde

Main

Flash Fried Fillet of Seabass, Courgette Frittata, Creamed Spinach, Confit Tomato, Salmoriglio Dressing (GF)

Pan Roasted Loin of Hake, Rustic Coriander & Walnut Dressing, Tahini Yoghurt, Crab Potato Cake (GF)

Poached Salmon, Pink Fir Apple Potatoes, Spinach, Roasted Beetroot & Orange, Celeriac, Horseradish Dressing (GF)

Wild Mushroom & Shallot Bourguignon, Confit Potatoes, Red Cabbage, Blue Cheese Cobbler

Risotto, Pea, Courgette & Artichoke, Parmesan, Parsley Oil (GF & Ve options)

Dessert

Rhubarb Crumble Semifreddo,  Honey Madeleine, Pistachio Cream

Chocolate & Raspberry Tart, Chocolate Soil, Chocolate Crack, Raspberry Sorbet

Coconut Panna Cotta, Exotic Fruit Salsa, Lime Macaron (GF option)

Affogato
Vanilla ice cream with Double Espresso, Chocolate Sauce & Biscotti

(GF & Ve options)