Pan-fried Rock Turbot
coated in a peanut crust, braised beansprouts & shitaki, steamed pak choi, oysters & soya jus
Steamed Lemon Sole Fillet
with a smoked salmon & scallop mousse, cauliflower & potato mousseline & smoked
salmon & chive emulsion
Poached Salmon
in a citrus vegetable stock, served with vegetables, buttered asparagus & a citrus sauce
Roast Breast of Corn Fed Chicken ballotine of leg, root vegetables, rosti, black trompettes & a cider & apple sauce
Pan-fried Loin of Venison
with celeriac mash, soubise, brussel sprout ragout & juniper berry venison jus
DESSERTS
Honey Iced Nougat
with pistachio tuile & a bitter chocolate coulis
Rum Flambe Banana Mousse
with creole sauce & pineapple confit
A selection of homemade Sorbets
served in shot glasses