Entrees
Seared Queen Scallops On Lemon Tahini Mousse With Crunchy Pancetta
Almond Gnocchi With Crispy Stilton
Tempura King Prawns Sweet And Sour
Shredded Crispy Duck On Sweet Potato Soy Pancakes with a Plum Sauce Drizzle
Ham Hock Terrine With Homemade Piccalilli
Salmon Tartar
Sausage And Black Pudding with Quail Eggs
Carpaccio Of Beef and Deep Fried Pear Blue Cheese Mousse
Fig And Feta Tart Tatin with Samphire Risotto
Mains
Slow Roast Belly Pork, Crunchy Crackling , Honey Glazed Apples, Black Pudding Fritters
Poached Smoked Haddock Stuffed With Crab/Green Herb Sauce/Deep Fried Quails Egg
Medallion Of Beef Fillet with Wild Mushrooms and Sticky Port Sauce
Monkfish Hazelnut Curry
Roast Filet Of Beef On Gratin Dauphinoise, whisky Jus
Roasted Baby Vegetables , Walnuts And Avocados, Cauliflower Fritters, Beurre Blanc
Lamb Cutlet On Pea And Parmesan Risotto, Redcurrant Drizzle Mint, Cream
Crispy Sea Bass, Ginger And Cream Mousse, Crispy Prawn
Duck Breast with Plum Sauce and Curried Onion Crisps
Desserts
Chocolate Marquise/Brownie/Mousse
Apple Cinnamon Pie, Vanilla Ice Cream
Banana and Date Pudding with Fudge Sauce and Clotted Cream
Vanilla and White Chocolate Pannacotta with Shortbread Biscuits
Crème Brule with Crema Catalana and Tim Le Chef Bonfire Toffee Ice Cream
Chocolate Fondant Red Fruit Compote With Gin And Lime Sorbet
Treacle Tartlets with Bonfire Toffee Ice Cream
Salted Caramel Ice Cream with Peanut Pavlova and Vanilla Foam
Raspberry and White Chocolate Cheesecake
