Chef’s Amuse-bouche
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Soup of the Day
Goats Cheese Cake, Toasted Brioche, Herb Salad
Chicken Liver Parfait, Port Jelly, Walnut Crostini
Pan-fried Red Mullet, Pea Purée, Potato Straws
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Sorbet
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Duck Leg Confit, Pomme Anna, Parsnip Purée, Rosemary Jus
Salmon and Dill Ravioli, Leek Compote, Sweet Pepper Coulis
Chestnut, Mushroom and Truffle Oil Risotto, Parmesan Crisps
Pan-fried Pork Tenderloin, Crispy Pigs Head, Mash Potato, Shallots
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Dark Chocolate Brownie, Honeycomb Ice Cream
Banoffee
Mousse, Caramelised Banana, Toffee Sauce
Cherry Crème Brûlée, Griottine Sorbet, Lemonade Tuile
Selection of Cheese, Celery, Grapes and Chutney