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Sample Menu
Starters
Foie Gras - Rhubarb and ginger confit
Home-cured Gravadlax - With native oyster and dressing
Chilled, Roasted Red Pepper Soup - Avocado ice-cream
Main Courses
Mille-Feuille of Petit Ratatouille and Artichoke - with sauce barigoule
Fillet of Monk Fish - Braised white beans, cherry tomatoes and fricasse of squid
Tournedos of Scotch beef - Broad beans, watercress puyrree and Madeira jus
Desserts
Chocolate Fondant
Guinness ice-cream
Crunchy Peanut Parfait - Chocolate sauce
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