STARTERS _
Dorset Crab and Avocado salad
Baked Scallops, garlic and thyme
Langoustine Risotto
Tagliatelle with Truffle
Pan-fried Foie Gras with caramelised endive and orange |
MAIN _
Roast Sea Bass, Heritage tomato es, confit cherry tomatoes, basil oil
Devon Rose Roast Suckling Pig, apple shallot sauce (for two)
Roast Higher Fingle Farm Duck (for two)
Roast Rack of Rhug Estate Lamb, roast garlic, red pepper
Roast Irish Rose Veal Chop, lemon mash
Pot au Feu of Chicken, poached foie gras, chicken dumplings, Morteau sausage |
DESSERT _
Cox’s Apple Tarte Tatin (for two)
Tahitian Vanilla or 100% Bitter Chocolate Ice Cream
Crème Brûlée
Warm Rice Pudding, poached pear |
COFFEE AND PETITS FOURS _
Selection of tea, coffee and tisanes.
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