Appetiser
Starters
Red Onion Ravioli with Chianti Sauce (v)
Caprese Salad with Buffalo Mozzarella (v)
Cannellini Bean Cappucino Soup with Tiger Prawns
Grilled Tuna Salad with Basil Cream
Shallot Tatin with Goats Cheese (v)
Scallops Parisienne
Main Courses
Chicken with Morel Veloute
Monkfish with Curried Mussel Sauce
Fillet Steak with Balsamic Sauce & Gratin Dauphinoise
Trout with Crushed Potatoes, Leeks & Tomato Butter Sauce
Open Lasagne of Asparagus and Cream Sauce(v)
Slow Roasted Honey and Sesame Duck
Palate Cleansing Pre-Dessert
Desserts
Chocolate Parfait and Foam
Champagne Poached Pear with Vanilla & Chocolate Creams
Rhubarb Creme Brulee
Panacotta with Summer Berry Foam
Chocolate, Cinnamon & Pear Tart
Lemon Tart
Special occasion dishes can be chosen from the five course menu to the right.
Two, three and four course menus can also be chosen
It is possible for your chef to cook other dishes for you on request. Please ask and we will develop a menu just for you.
This menu changes on a regular basis so please come back regularly to have a look what is new to the menu.
