STARTERS
Smoked breast of duck
with grapefruit and radicchio salad with toasted walnuts, sesame dressing and plum puree
Beef carpaccio
with shaved parmesan, dressed rocket leaves, olive oil, and dukkah
Rainbow trout
with peach salad and citrus dressing with toasted pine nuts and edible flowers
Tempurah cauliflower popcorn
with sofrito sauce (ve)
MAINS
Featherblade beef Ballantine
with red wine reduction Dauphinoise potatoes, tenderstem broccoli, wild mushroom medley and vine tomatoes
Wild turbot, grilled artichokes and new potatoes
with lemon butter and wilted greens
Wild mushroom, chargrilled cauliflower, pine nut and sage risotto
with parmesan and truffle oil (v)
Lentil stuffed smoked aubergine
With sundried tomatoes, shallots and greens (ve)
DESSERTS
Vanilla creme brulee
Sticky toffee pudding
with butterscotch sauce
Triple layer chocolate cheesecake
with orange compote