Before it Begins
Hand Picked Crab, Lime Dressing & Sea Pearls In Spoon
Roasted Seafood Bisque in Kilner
Pickled Cucumber & Radish Sushi
Blinis of Duck & Orange Parfait
To Start
Lymebay Seafood Souffle, Dill Hollandaise
Panfried scallops, Smoky Bacon & Arugula
Beetroot & Radish Carpaccio with Feta Cheese Mousse (V)
Caramelised Onions & Goat Cheese “Tarte Fine” (V)
28 days matured Beef Carpaccio & Horseradish Wasabi
West Country Chicken Caesar
To Follow
Baked Loch Duart Salmon Poached asparagus & Hollandaise
Grilled Tuna Steak “ Au Poivre” Sundried Tomato Mash
Baked French Camembert On warm Green Puy Lentils With a fig & BalsamicDressing
Gratin de Legumes, Aubergine, courgettes, tomatoes & pesto Gratin with side salad
Seared Duck Breast Cherry Sauce & Pomme Au Four
Roast Rump of Lamb Thyme Jus & Lavender Vegetables
21 day Mature Fillet of Beef Shallot Fondant Potatoes & Bearnaise Sauce
To Finish
Chocolate Assiette Trio of Chocolate Entremets
Café Gourmand Coffee shot accompanied by 3 mini Desserts
Irish Cream Cheesecake
Hazelnut Praline Parfait & Salted butter Caramel
British Mint & Belgian Chocolate Souffle
£ 39.50pp
Inclusive, Menu, service, chef, crockery, Cutlery