Chefs Soup of the Day served with Bread & Butter.
Sautéed Wild Mushrooms in a Creamy Blue Cheese Sauce on Toasted Focaccia and Topped with Parmesan Crumb.
Pan Seared Pigeon Breast served with Parsnip Puree, Black Pudding and Caramelised Chantenay Carrots.
Pan Seared Fresh Queen Scallops with Pork Belly served with Butternut Puree and Gooseberry Jus,
Salt & Pepper Soft Shell Crab served on a bed of Wilted Asian Vegetables, finished with Sliced Spring Onions and Jalapenos.
Seared Strips of Fillet Steak (Rare in the Middle) on a bed of Rocket topped with 2 Fried Quails Eggs.
Served with Whipped Vegan Cream Cheese, Clementine Segments, Beetroot Jelly and a Micro Leaf Salad.