| Amuse-Bouche |
|
Two Oysters with shallot vinegar |
|
and a glass of bubbles |
| Starters |
|
Vodka cured salmon with pickled salad and wholemeal bread |
|
Confit duck terrine with fig and ginger chutney and toasted sour dough |
|
Goats cheese mousse and beetroot salad (V) |
| Mains |
|
Pan-fried sea bass with smoked flavoured mash, marinated baby vegetables and virgin sauce |
|
Slow cooked shoulder of lamb with a seared loin served with dauphinois potato and braised red cabbage |
|
Roasted Romano peppers stuffed with tabbouleh with polenta cake, pak choy and red pepper sauce (V) |
| Desserts |
|
Rum flavoured banana fritters with chocolate and hazlenut Ice-cream |
|
Butterscotch Pannacotta with chilli pineapple |
|
Chocolate fondant (Valhrona 70%) with butterscotch sauce |
|
£30 for Amuse Bouche and two courses £35 for Amuse Bouche and three courses |
| Dishes may contain traces of nuts |
| An optional service charge of 12.5% will be added to your bill, all of which goes to staff |