KING PRAWNS WRAPPED IN KATAFFI PASTRY, SPICY MANGO, CORIANDER CHUTNEY.

SEAFOOD CHOWDER WITH A HINT OF PERNOD.

CHICKEN LIVER PATE, PORT WINE JELLY, RED ONION & FIG CONFIT & WAR” TOAST.

PAN SEARED ASPARAGUS, CRISPY BACON, PARMESAN CREAM SAUCE.

DEEP FRIED BRIE WITH A SESAME SEED CRUST, MANGO & STRAWBERRY SALAD, SWEET CHILLI SAUCE.

TRADITIONAL ROAST TURKEY CROWN, HONEY BAKED HAM, SAGE & ONION STUFFING & ALL THE TRIMMINGS.

GALICIAN FILET’ STEAK, PORCHINI REDUCTION, CHEDDAR PURÉE.

FILET OF WILD SEA BASS, KING PRAWNS, MUSSELS, CLAMS, CHIVE PURÉE, LEMON & DILL BEURRE BLANC.

HOMEMADE TAGLIATELLE ASPARAGUS, CHERRY TOMATOES & A PARMESAN CREAM SAUCE.

12HR SLOW BRAISED BEEF CHEEK, MUSHROOM & TRUFFLE RISOTTO.

FILET OF HALIBUT IN BEER BATTER, PEA PURÉE, TWICE COOKED CHUNKY CHIPS, WILD CAPER & APPLE CIDER BEURRE BLANC.

MEDLEY OF DESSERTS

SALTED CARAMEL & BELGIUM CHOCOLATE TARI’, BRANDY SNAP BASKET, BAILEY’S ICE
CREAM, WILD RASPBERRIES & TOASTED HAZELNUTS.