Entrees

Red and green endive, pear, walnut and Roquefort salad

Warm goats cheese tart with rocket salad

Twice baked Yorkshire Blue cheese soufflé, with fresh thyme

San Danielle ham, with ripe figs, rocket, Parmesan shavings and a balsamic dressing with toasted pine nuts

Moules marinieres with crusty French bread

Dublin bay prawn salad with dill and lemon

Red onion tart tatin with rocket and balsamic dressing

 

Mains

Spring lamb rolled in fresh rosemary and mint. Lyonnais potatoes. Spinach, pea and mint puree with baby carrots. Red wine and red currant jus

Sea bass, buerre Blanc, new potatoes, fennel, green beans and slow roasted cherry tomatoes on the vine

Red Thai prawn curry with shitake mushrooms, Pak Choy, bean sprouts and shredded carrots, with Jasmine rice

Lemon poached chicken with forty cloves of garlic, served with green salad and crusty French bread

Pork fillet marinated with fennel seeds and lemon, with Puy lentils, caramelized red onions and toasted pine nut, mango and ginger salsa

Moroccan spiced lamb couscous with courgettes and chickpeas

Crab linguine with chili, lemon, garlic and fresh parsley

 

Desserts

Individual chocolate brownies with raspberry coulis and fresh summer berries

Black cherry crème brulee with vanilla shortbread hearts

Meringue roulade with passion fruit and mango cream

Raspberry and almond tart with vanilla crème fraiche

Summer pudding

Lemon lovers tart with crème fraiche

Warm apricot and almond tart with orange cream

 

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