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