(december – february)
soup
fennel and crayfish bisque
curried creamy parsnip
jerusalem artichoke with tomato crostini
spiced red onion and beetroot
sweet potato puree with goats cheese croutons
starter
roasted red pepper roulade with ricotta cheese and herbs, marinated vegetables and basil oil
rillette of pork with prunes and armagnac and honey ginger syrup
terrine of smoked chicken, confit of tomatoes and lentils with porridge oatcakes and red pepper jam
roulade of corn fed chicken, spinach and parma ham with herb and alfalfa salad, confit of peppers and roasted garlic oil
marinated salmon with quails eggs, keta caviar and dill vinaigrette
chilled lemon and mint cous cous with marinated aubergines, portabello mushrooms and mozzarella
rich parfait of chicken liver and cep truffle with sesame seed toast and onion marmalade
marbled salmon terrine with coriander oil, lemon chutney and seared cherry tomatoes
shetland smoked salmon with potato and pancetta salad, creamy lime and chervil dressing
celeriac and pimento tian topped with herb crusted marinated beef fillet, rocket and shaved parmesan
confit of duck and foie gras terrine, pomegranate and orange syrup with toasted brioche fingers
puff pastry tart of aubergine, chorizo and mozzarella with herb salad and olive dressing
roasted pepper and courgette tart with ricotta cheese, pine kernels and basil dressing
warmed brie with demerara sugar and almond topping, served with grape salsa and sweet and sour sauce
butter roasted spiced fillet of mackerel with potato and pancetta salad
mediterranean vegetable terrine with red onion jam and basil oil
galia melon, celeriac and orange salad with pink grapefruit
salad of plum, cherry and sunblush tomatoes with mozzarella, basil and olives
tian of celeriac and leek with roast peppers and balsamic vinegar
marinated artichoke and hummus salad with sesame dressing and tomato confit