Starters
Wild Mushroom & Mascarpone Soup with Toasted Croutons finished with Truffle Oil (V)
Chicken & Pepper Terrine with a Tomato Relish and toasted Focaccia Bread
Warm Red Onion & Stilton Tart with Rocket and a Herb Dressing
Pan Seared Scallops on a warm Chorizo Salad
Trio of Pork Black Pudding Scotch Quails Egg, Ham Hock Croquette & Slow Roasted Belly Pork
*****
Main Courses
Roasted Lamb Rump on a bed of Ratatouille with Dauphinoise Potato and a Red Current Jus
Chicken Breast wrapped in Parma Ham with a Fondant Potato and a Red Wine Jus
Pan Fried Duck Breast with a Garlic Potato Rosti, Red Cabbage and a Cherry Jus
Pan Fried Sea Bass Fillet on crushed New Potatoes, Asparagus Spears finished with a Herb Butter
Butternut & creamy Blue Cheese Risotto With Deep Fried Sage Leaves
(All Dishes come served with Panache of Vegetables)
*******
Desserts
Trio Chocolate Torte with Passion Fruit Coulis & Praline
Vanilla Pannacotta With Pineapple Salas and a Tuille Biscuit
Champaign and Berry Jelly Topped with Cornish Clotted Cream and a Raspberry Coulis
Iced Banana Parfait With Caramelised Banana, Praline and Butterscotch Sauce
Selection of Local Cheeses Served with Red Onion Chutney, Celery, Grapes and Biscuits
(Includes Crockery, Cutlery, Glasses, Linen & Chefs)