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Freshly made soup of the day
Citrus Salad, Topped with Sautéed King Scallops
& Herb Dressing
Achiltibuie Smoked Salmon with Toasted Brioche and Caperberries
Arborio Rice Rissoto with Roasted Local Asparagus, Parmesan Tuille & Basil Oil
Thyme Marinated French Quail, Roasted & Served off the Bone with Lambs Lettuce and Raisin Sauce
Vine Tomato and Tapenade Tart Served with Roquette Pesto
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Main Course
Gressingham Duck Breast served sliced with Roasted Figs and Cracked Black Pepper Sauce
Braised South Coast Turbot Fillet Topped with its own Mousse Served in a Crab Bisque with Local Asparagus
Pavé of Cornish Lamb, Braised Red Cabbage, Dauphinoise Potatoes and Garlic Sauce
Seared Red Mullet Fillet, Arborio Rice Risotto with Fresh Herbs and Tomato Pesto
Fillet of Black Angus Beef, Landaise Duck Foie Gras and Madeira Sauce, Rosti Potatoes & Wilted Greens
Corn Fed Chicken Supreme Tomato Fondu, Sauternes Sauce and Buttered Asparagus
All red meats are cooked medium unless otherwise requested
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Desserts
Chocolate & Cardamom Mousse "Napoleon"
Candied Cherry & Champagne Jelly
Black Currant Parfait
Sorbet & Panacotta
Vanilla Bean “Crème Brûlée”
Banana Ice Cream & Caramelised Banana
Tiramisu
Pear & Lime Sorbet and Orange Cappuccino
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Assorted artisan cheeses from our trolley
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Various coffees, tea infusions, expresso or cappuccino served with Petit Fours |
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