Evening Menu February 10th 

Starter

Roast Aubergine, Cannellini Bean & Thyme Soup with Caramelised Onions

Szechuan Pepper & Soy Cured Sea Trout, Sushi Rice & Nori Roll, Pickled Ginger, Wasabi

Gorgonzola & Roasted Onion Souffle, Horseradish Cream

Watercress & Basil Risotto with Goats Cheese & Toasted Hazelnuts   (Also available as a main course)

Black Truffle & Mascarpone Agnolotti, Crisp Leek, Sage & Porcini Butter & Parmesan  (Also available as a main course)

Main

Fillet of Skrei Cod, Spicy Roasted Cauliflower & Chickpea Casserole, Fondant Potato, Curry Sauce

Pan Fried Sea Bass,  Roasted Cherry Tomatoes, Polenta Cakes, Savoy Cabbage, Toasted Almonds, Salsa Verde

Bouillabaisse of Fish, Mussels & King Prawns in a Saffron, Orange & Fennel Broth with Garlic Bread

Pithivier of Chestnuts, Mushrooms, Spinach, Sage & Walnuts, Mashed Potato, Roasted Carrots, Broccoli, Sherry & Onion Sauce

Dessert

Rhubarb & Orange Crème Brûlée  with Shortbread Biscuit

Chocolate, Prune & Armagnac Tart with Caramel Sauce

Glazed Lemon Tart with Raspberry Coulis

Pear Poached in White Wine with Chocolate Sauce and Vanilla Ice Cream 

Affogato – Vanilla ice cream with Double Espresso