Winter Menu

Onion Marmalade and rockfort tart with rocket salad
Roast cod with sautéed leeks and chorizo, aioli, chorizo oil and sautéed potatoes
Chocolate and orange soufflé

Charred asparagus and rocket salad with oven dried cherry tomatoes, crisp Parma ham and parmesan shavings
Confit of duck leg with apple boulangere potatoes, onion marmalade and jus
Passion fruit parfait with a sesame snap

Duxelle stuffed chicken thighs, wrapped in bacon with a mushroom and almond sauce
Pork fillet with sweet red cabbage, pomme anna potatoes and a calvados sauce
Filo tart, with pineapple and crushed mint and sugar and a mint sabayon

Summer Menu

Butterflied and char grilled sardine bruschetta with spicy tomato salsa
Pan-fried chicken supreme, stuffed with lemon and herb ricotta, served with a warm French bean & shallot salad and steamed new potatoes
Baked peaches with caramel sauce & vanilla ice cream

Thai Fishcakes with a sweet chilli and cucumber dip
Roast leg of lamb, on a bed of pine nut and mint couscous, with a lightly spiced pepper dressing
Summer pudding

Grilled asparagus with crisp pancetta and parmesan and a balsamic dressing
Pan-fried sea bream with capanata (Sicilian baked vegetables) and a rocket salad and basil oil
Rich chocolate tart with créme chantilly

Vegetarian Menu

Melted goats cheese on toasted brioche with oven dried tomatoes and a tomato relish
Roast pumpkin and leek risotto with parmesan shavings

Rockfort, pear and endive salad with toasted walnuts and a rockfort dressing
Cherry tomato, thyme and cardamom pappedelle

Ragout of wild mushrooms and parsley in a puff pasty casing
Sweet corn feta and mint cakes with aioli dressing and a rocket salad