|
Curried parsnip soup
Cured warm salmon, fennel & citrus salad
Pan-fried chicken livers on ciabatta, sun dried tomato compote
Duck & foie gras terrine, remoulade salad, toasted brioche
~
Warm jarlsberg tart
Chicken broth with thia spices
~
Rib eye steak, blue cheese mash, shallots, garlic, thyme & red wine mushrooms
Monkfish wrapped in parma ham on white bean cassoulet
Pan fried breast of duck, red cabbage, and plum sauce
Venison steak, roasted pear, juniper berry & pinot noir jus
~
£35.00 per person (service charge not included) |
|
|
