Starters
Double-baked smoked salmon soufflé Served with crème fraiche and dill
Baked goat’s cheese on a flat cap mushroom and mixed leaves salad
Served with sun-dried tomatoes, roast capsicum, grilled courgette and French dressing recipe (V)
Home-made smooth chicken liver pâté Served with Melba toast and caramelized red onions marmalade
Beef Carpaccio Accompanied with truffle paste, truffle oil, wild rocket salad & Parmesan shavings
Main Courses
Pan fried breast of chicken Stuffed with spinach and ricotta; wrapped in Serrano Ham,
Served with gratin potatoes and our mushrooms sauce recipe
Braised lamb shank with rosemary, creamed potatoes and onion gravy served with seasonal vegetables
Crispy seared cod with crushed potatoes served with wilted spinach and mussel’s sauce
Red onion tarte tartin with goat’s cheese and cherry tomatoes, rocket salad, baby spinach
And Parmesan cheese finished with a balsamic port reduction (V)
Desserts
Hot Sticky toffee pudding With caramel sauce and vanilla ice cream
“Seventh Heaven” meringue With Black Forest fruits purée served with vanilla ice cream
Crème Brûlée With white chocolate and Baileys
Hot apple pie With a touch of maple syrup served with vanilla ice cream