Sample Menu

Sample menu
Starters
- French onion soup with puff pastry top and smoked cheese
- Potted crab with lemon butter and herb focaccia
- Chicken liver parfait with crispy chicken skin tuile, truffle brioche and cherry gel
Mains
- Pan fried neck of butternut squash with dal lentils and seasonal greens
- 12 hour slow cooked braised feather blade beef with smoked pomme puree and bourguignon sauce
- Roast monkfish with parma ham, mussel risotto and green sauce
Desserts
- Chocolate mousse with hokey pokey, raspberry gel and blood orange sorbet
- Salted caramel tart with clotted cream
- Rhubarb panna cotta