Starters

  • Slices of Buffalo Mozzarella with Balsamic Shallots, Cherry
  • Tomatoes and Sourdough Toast (V)
  • Beetroot Rings with Goats Cheese Mousse, Pine Nuts and
    Rocket Leaves (V)
  • Pickled Pear, Walnut and Cashel Blue Cheese Salad (V)
  • Timbale of Provencal Vegetables with Goats Cheese and a
    Herb Crust (V)
  • Bacon and Blue Cheese Tart with Rocket dressed in
    Vinaigrette
  • Mozzarella Fritters with Roasted Red Peppers and Tomato
    Sauce (V)
  • Ham Hock Terrine with Confit Onion, Rocket and Sourdough
    Toast
  • Duck Liver Pate with Red Onion Relish and Sourdough Toast
    Spinach and Goats Cheese Soufflé (V)
  • Sea Bass on a bed of Wilted Spinach and Mushrooms with
    Truffle Cream
  • Pan Fried Squid with Courgettes, Yellow Peppers, Chorizo,
    Tomato and Basil Oil
  • Croquettes of Salted Cod with Pickled Red Onions and
    Tomato Chutney
  • Smoked Haddock Open Ravioli with Asparagus Veloute and
    Poached Quail Egg
  • Pan Fried Scallops with Cauliflower Puree and Date Dressing
  • Caesar Salad with Cos Lettuce, Chicken, Pancetta, Parmesan,
    Homemade Croutons and Caesar Dressing
  • Sweet Potato Frittata with Tomato Salsa (V)
  • Shallot Tarte Tatin, Mixed Salad (V)

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