Lunch Menu - February
Starters
Cauliflower Soup
Truffle oil, parmesan beignet, and hazelnut.
Smoked Mackerel Pâté
Horseradish crème fraiche, pickled cucumber, melba toast & dill oil.
Confit Duck Leg
Spiced lentil salad, beetroot puree, orange segments & citrus dressing.
Mains
Oven-roasted Salmon
Celeriac velouté, charred broccoli, turned courgettes & micro fennel.
Pan-fried Polenta
Cauliflower, roast fennel, cider cream sauce & spiced carrot puree.
Pork Loin
Black pudding croquette, swede fondant & apple purée, kale crisp & calvados reduction.
All dishes are served with seasonal vegetables
Desserts
Tarte au Citron
Burnt honey meringue, lemon jelly, almond crumb & vanilla whipped cream.
Vanilla-Poached Pear
Sauternes syrup, almond tuile, vanilla mascarpone, and pear gel.
Dark Chocolate Fondant
Kirsch cherries, crème fraîche ice cream, chocolate crumb & cherry coulis.
Dinner Menu - February
Starter
Cauliflower Soup
Truffle oil, parmesan beignet, and hazelnut.
Intermediate
Smoked Mackerel Pâté
Horseradish crème fraiche, pickled cucumber, melba toast & dill oil.
Mains
Pan-fried Polenta
Cauliflower, roast fennel, cider cream sauce & celeriac puree.
Or
Pork Loin
Black pudding croquette, swede fondant & apple purée, kale crisp & calvados reduction.
All dishes are served with seasonal vegetables.
Dessert
Dark Chocolate Fondant
Kirsch cherries, crème fraîche ice cream, chocolate crumb & cherry coulis.
