Sample Spring Menu: |
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Canapés: Organic goat's cheese crackers with Sipon and Merlot wine jellies Starter: Asparagus wrapped in crispy pancetta with a balsamic dressing Main course: Pan- roasted lamb rumps with rosemary jus, a spinach souffle tart, and garlic, white onion and potato puree Or: Open ravioli with ricotta, pine nuts and wilted baby spinach Dessert: Dark chocolate and orange torte with salted hazelnut caramel and an orange sorbet shot |
Sample Summer menu: |
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Canapés: Roasted tomato galette with pesto and crispy basil leaves Starter: Smoked salmon and avocado timbales, wild sorrel leaves Main course: Pan-fried Sora river trout on a quinoa risotto with French beans and pea shoots Or: Cheese souffle with an Ajvar (roasted red pepper) sauce Dessert: Individual summer puddings served with a fresh raspberry coulis. |
Sample Autumn Menu: |
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Canapés: Warm truffled crostini Starter: Red wine and pancetta risotto with seared scallops Main course: Fillet steak with a gratinated mushroom glaze, served on a crispy potato galette with roasted artichokes and shallots Or: Home made tagliatelle with wild mushrooms from the local woods Dessert: Pear and chocolate tart with a honey and almond custard |
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