Butternut Squash Ravioli served with marinated Shiitake mushrooms and tarragon oil Duck Confit Terrine wrapped in Parma ham with spiced pear compote Skate Rillete with Samphire and Lemon finished with chive syrup Asparagus Rocket Soup Oak Smoked Scottish Salmon with caramelised lemon, cracked black pepper and capers Supplement £3.00 * * * * Grilled Fillet of Sea Bass with Tiger Prawns fresh mango and chilli salsa Rump of English Lamb served with smoked bacon and mint panache with a red wine jus Corn Fed Chicken Breast filled with Basil Mousse finished with a tomato coulis Smoked Cheese and Potato Vol au Vent Wild Mushroom and Leek Risotto with truffle oil *Pan Fried Medallions of Scottish Beef Fillet with fresh herb crust, onion confit, brioche and burgundy sauce Supplement £7.50 Crab and Avocado Tian red chard salad Chine Platter, Selection of Cold Meats and Salad Fresh Market Vegetables and Potatoes of the day SIDE ORDERS French Fries £2.50 Mixed Salad £2.50 Green Salad £2.50 Desserts Fresh apple and cinnamon sponge served with calvados cream Baked chocolate fondant with vanilla bean ice cream Carrot cake finished with a passion fruit anglaise Selection of French and English cheeses served with home made walnut bread and fruit chutney Fresh Fruit Platter * * * *Coffee and Petit Fours * * * *
V = Vegetarian option L.C. = Low Calorie option If you would like a dish prepared more simply, please do not hesitate to ask your
waiting staff. Carl Munroe – HEAD CHEF Alex Dakers – RESTAURANT MANAGER PLEASE REFRAIN
FROM SMOKING AND USING A MOBILE TELEPHONE The Management reserve the right to adjust prices or
change ⁄ remove any items without prior notice.
All prices include VAT at the prevailing rate.
