Chef’s Appetiser
Starters
Duck Liver Parfait Blood Orange Glaze
with Apple and Plum Chutney and Toasted Brioche
Truffle Goats Cheese Mousse, Flavours of Beetroot
Candied Walnuts
Pan Fried, Hand Dived Scallops with
Peas, Ham, Lettuce and Fennel Broth
Crispy Salt Cod and Soft Cooked Quails Scotch Egg with Chorizo
and Roasted Red Pepper Sauce
Mains
Butternut Squash Risotto, Wild Mushrooms, Truffle Oil and Mascarpone
with Baby Watercress Salad
Pan Fried Fillet of Sea Bass with Crab Cake
and a Beurre Blanc Sauce
Charred Fillet Steak with, Spinach, Fondant Potato
and a Light Cream Jus (Served Medium Rare)
Pan Fried Breast of Chicken with Fondant Potato, Celeriac,
Broccoli and Wild Mushroom Sauce
Chefs Pre Dessert
Desserts
Glazed Vanilla Crème Brûlée with Flavours of Raspberry Sorbet and Meringue
Valrhona Hot Chocolate Fondant with Honeycomb and Salted Caramel Ice Cream
Lemon Posset with Blueberry Sorbet and Passion Fruit Foam
A Selection of Fine Cheeses with Biscuits and Onion Marmalade
£54.50
This Menu is Available anytime for Parties of 12 or More for Pre order only
Not all food items are listed on the menu. If you have any allergies or dietary requirements,
please ask a member of staff for full listings.