Starters

Roast tomato and fennel soup

Marmalade glazed duck leg confit,
mixed leaves and sherry dressing

Smoked salmon with crème fraiche
and black pepper tuille

Main Courses

Hake fillet, garlic creamed potato,
roast cep mushrooms and parsley sauce

Corn fed chicken breast, fondant potato,
creamed leeks and thyme jus

Wild mushroom risotto
with truffle butter

Desserts

Warm dark chocolate tart
with crème anglais

Lemon crème brulée
with griottine cherries

Fresh fruit plate

£35.00 per person for 3 courses

Coffee and Petit Fours £3.00 per person

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