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  • Cray fishMadagascan king prawns with a tomato and red onion chilli salsa on a bed of wild rocket and toasted pinenuts
  • Salmon marinated with beetroot and five spice, wild rocket, creamed horseradish sauce on blinis
  • Filo tartlette filled with smoked salmon, sauteed leeks, quails eggs and a lemon and creme fraiche dressing
  • Seared scallops with a sweet soy and sweet chilli sauce with ginger served on a bed of stir fried vegetables with coriander
  • Scallops and mushrooms in a white wine and cream sauce with a gratin topping
  • Warm smoked haddock, leek and chive tart with wild rocket and asparagus and a mustard dressing
  • Warm crab and lemongrass tart with ginger
  • Wild rocket and asparagus and a lemon hollandaise sauce


  • Best end of lamb fillet with roast butternut squash, roast parsnips and red onion, French beans and a mint bernaise sauce
  • Best end of lamb with puy lentils, red onion and lardons of bacon with thyme
  • Rare roast fillet of beef with a tarragon bearnaise sauce and dauphinoise potatoes
  • Fillet of beef with a thai risotto, stir fried vegetables and ginger
  • Breast of duck with a wild berry sauce with creme de cassis
  • Breast of duck with pink grapefruit, orange and thyme
  • Breast of chicken with a white wine sauce with lime and redcurrants
  • Veal escalope with wild mushrooms, asparagus and a lemon cream and Masala sauce
  • Boned and stuffed quail with apricot, herb and almond stuffing with a white wine sauce with thyme
  • Fillets of sea bass with a citrus and ollive oil dressing with orange, spring onions and thyme and cous cous with cranberries
  • Thai baked sea bass with stir fried vegetables with coriander