Starters
Tikka lamb brochette with spiced apple
Warm ham hock rillette, roast garlic, parsnip ravioli and parsley sauce
Chicken and wild mushroom ravioli served with wilted spinach and crispy leek
Spiced roasted duck legs with sweet and sour vegetables
Warm Roquefort and spinach tart, endive leaves and truffle essence
Porcini mushroom risotto with truffle oil
Twice baked blue cheese soufflé with rocket and poached pears
Main Courses
Saddle of lamb stuffed with chicken, apricots and herbs, boulangere potatoes and green vegetables
Braised shin of beef and seared fillet, horseradish rosti topped with roast garlic and parsnip ravioli
Venison loin and parmesan gnocchi with chilli
Roasted salt and pepper duck breast with spicy plums
Supreme of chicken filled with Thai prawns and scallops with a spring onion sauce
Cushion of chicken with light spiced bean cassoulet
Roasted squash ravioli and corn chowder, crisp fried cannelloni bean patties
with hot and spicy tomato, flat parsley and garlic mash
Baked field mushroom with ratatouille gratin
Porcini mushroom risotto with truffle oil
Desserts
Crème brulee with blood orange
Fig tart tatin and vanilla and cardamom ice cream
Banana and toffee bavarois
Vanilla and blackcurrant torte
Platter of cheese & biscuits with tomato chutney, apricots and grapes
Baked bananas cooked “en papilotte” with vanilla and passion fruit
Warm chocolate tarts with stewed apricots
Visit our new ‘Corporate Cafe’
These are sample fine dining menus. Our full Selector Menu can be emailed on request. Contact us here
 Download these sample fine dining menus in PDF format here
|
