Starters

Pan seared Fresh Scallops, with garden pea and mint veloute wrapped in Serrano Ham

Grilled Clonakilty Pudding, with caramelized sweet potato, crispy pork belly and a balsamic and sesame dressing

Duck Liver Pate, with onion and orange marmalade on a warm toasted Brioche

Grilled Polenta and Gorgonzola Crostini, with sauté shitake mushrooms in extra virgin olive oil

Cream of Cauliflower, Rosemary and Almond Soup, with parmesan crotons

Mains

Roast Supreme of Free Range Chicken, with Boulanger Potato, pepperonata and Rosemary and Garlic infused Olive Oil

Dry Aged 10' Fillet of Beef, with a spicy roasted Aubergine béarnaise sauce and crispy wafer potatoes

Tarragon Crusted Rack of Lamb, with fondant Potato, fresh tomato, mint and garlic salsa.

Roasted Breast of Duck, with creamed celeriac and baby spinach, black cherry sauce and vegetable crisps

Pan Seared Fillet of Fresh Sea bass, with new potatoes, fennel and cherry tomato salad, honey, lime and extra virgin olive oil dressing

Roasted Fresh Cod, topped with lemon and parsley crust, butter beans, red onion salad with asparagus cream

Radicchio and Taleggio Risotto, with fresh parmesan cheese and crème fraiche.

Desserts

Lemon and Orange Tangy Tart with a Limon cello cream

Rich Chocolate Fondant, with a praline tuille and fresh cream

Homemade Sticky Toffee Pudding, with a caramel syrup served with rum and raisin ice-cream

Fresh Raspberry Crème Brulee, with a coconut biscotti