WARM KING CRAB, PRAWN & POTATO, PANKO COATED FISH CAKE, WILD CAPER, DILL, LEMON EMULSION

GNOCCHI, CHANTERELLE MUSHROOMS, PARMESAN & TRUFFLE CREAM SAUCE

FRENCH ONION SOUP, MELTED GRUYÈRE CHEESE CROUTON

DUCK & CHICKEN LIVER PARFAIT, PORT WINE JELLY, MELON PEARLS, GUINNESS & RED ONION MARMALADE, WARM TOAST

ORGANIC ROASTED HEIRLOOM BEETROOT, LABNEH GOATS CHEESE MOUSSE, TOASTED SEEDS, DRIZZLE OF CHILI OIL

RIGATONI, KING SCALLOPS, JUMBO PRAWNS, PIL-PIL, LOBSTER BISQUE, HINT OF CHILI

GRILLED WILD SEA-BASS, CLAM & MUSSEL CHOWDER, SPRING ONION MASH, CHARGRILLED BABY LEEKS

GALICIAN FILET STEAK, BEEF CHEEK CROQUETTE, ROASTED BALSAMIC CARROTS, CRACKED BLACK PEPPER & BRANDY CREAM SAUCE

SUPREME OF CHICKEN, STUFFED WITH WILD MUSHROOM & PARMESAN, WRAPPED IN CRISPY BACON, PAVE FRIED POTATOES, TRUFFLE CREAM SAUCE

ASPARAGUS, PEA & BABY SPINACH RISOTTO, FINISHED WITH A GOATS CHEESE CRUMB

BELGIUM CHOCOLATE & SALTED CARAMEL TART, BRANDY SNAP BASKET, BAILEY’S ICE-CREAM, DRIED RASPBERRIES

CHEESE PLATE FOR THE TABLE, SELECTION OF CRACKERS & HOMEMADE CHUTNEY’S