£36 per person

Starters

Foie Gras and Duck liver Pate
Served with a tomato compote and Melba toast’s

Smoked Salmon
Served with fine onion, caper berries, a wedge of lemon and a petit salad

Baked Camembert
Studded with garlic and rosemary, served with onion jam and toasted bread


Mains

Rack of Lamb
Oven Baked, with garlic Dauphinoise potatoes served with a rosemary jus

Fillet of Sea Bass
Pan seared, served with root vegetables, Parmentier potatoes and basil cream sauce

Dolcelatte Tart
Spinach, pear and creamy Dolcelatte cheese tart served with tomato chutney and baton vegetables

Halibut Fillet
Cooked with pine kennels and carrots in a clam stock served with spring onion mash.


Desserts

Vanilla Pannacotta
Served with pineapple and mango salsa and coconut syrup

Chocolate Hazelnut Brulee
Served with a chocolate crisp biscuit and sour mint cream

Cheese Plate
Oxford Blue, Double Gloucester, Somerset Brie served with garnish and water biscuits