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Spring

Starters

Asparagus with parmesan snow with black olive crisps

Bruleed chicken liver parfait with fig chutney and soda bread

Scallops with parsnip puree and pancetta crumbs

Mains

Rack of Lamb with Tapenade Crust, Spring Vegetable broth

Rolled Fillets of Sole with Roast Shallot and Fennel Puree

Roast guinea foul with grain mustard mash and braised leeks

Puddings

Almond and berry tart with creme fraiche

Cardamom and rosewater rice pudding with pistachio biscotti

Yoghurt panna cotta with madeira roast plums