PRELUDE
 

Warm Aubergine and Goats Cheese Fondant
Plum tomato and basil sorbet and a wild rocquet coulis

Foie Gras
Rhubarb and ginger confit

Pumpkin Soup
Sautéed wild mushrooms with truffle oil and roasted pumpkin seeds

Poached Salad of Lobster
Pea coulis and liquorice

Saffron Risotto
Fresh sorrel and peas

Braised Pork Belly
Pineapple confit, pineapple jelly and Jerusalem artichoke

Home-cured Gravadlax
With native oyster and seaweed dressing

Roasted Quail with Pan-fried Scallops
Avocado puree and vitaloc potato

Roast rib of lamb

Tournedos of Scotch Beef

Cannelloni of Wild Mushrooms
Celeriac and chive puree and truffle oil

Fillet of Monk Fish
Braised white beans, cherry tomatoes and fricassee of squid

Roast Fillet of Halibut
Confit of chicken wing, sauteed snails and parsley, red wine sauce

Shallot Tatin
With mushroom and artichoke a la Greche

Chateaubriand (Serves 2)
with roasted shallots, vegetable bouquet and Béarnaise sauce

Dover Sole, Grilled or Meuniere

Cheese Selection
Today’s choice of speciality cheeses

Chocolate Fondant
Guinness ice-cream

Crunchy Peanut Parfait
Chocolate sauce and banana

Pear Tatin
Beetroot sorbet and crumbled Roquefort cheese

Raspberry Torte
Raspberry compote and shortbread biscuit

Coffee Panacotta
With coffee sorbet and biscotti biscuit

Malibu and Coconut Soufflé