Fine Dining Sample Menus

To Start:

Chilled gazpacho soup with lemongrass (V)
Warm Thai fish cakes with coriander salad & chilli jam
Grilled aubergine, tomato and buffalo mozzarella stack, drizzled with red pesto on a garlic & sea salt crostini (V)
Warm fig, port & blue cheese salad with crispy proscuitto
Seared foie gras on sweet corn pancakes with a balsamic & sauternes glaze
Goats cheese soufflé with tomato confit & oregano (V)
Warm salad of pan fried pigeon breast with pan jus & walnut oil vinaigrette
Marinated sea trout in lime with pink peppercorns