PAUPIETTES OF SOLE FILLED WITH WILD SALMON & PRAWN MOUSSE, DILL, CHIVE APPLE CIDER CAPER BEUBERRE BLANC

TERRINE OF FOIE GRAS, WATERMELON CARPACCIO, CARAMELIZED MANGO,
TOASTED BRIOCHE AND RED ONION CHILLI MARMALADE

FRENCH ONION SOUP WITH TOASTED GRUYERE CHEESE ON TOAST

TRUFFLED BURRATA, HEIRLOOM, BEETROOT ORGANIC TOMATO SALAD, TOASTED WALNUTS AND BASIL VINAIGRETTE

CLAM, SALMON, PRAWN, MUSSELS, COD CHOWDER WITH A LOBSTER TARRAGON CREAM

SURF & TURF GALICIAN FILLET PRAWNS COOKED IN GARLIC BUTTER, CHEDDAR CHIVE PUREE, CONFIT TOMATO

BAKED WILD SEABASS WITH MUSSLES, CLAMS, PRAWNS, LOBSTER SAUGE BABY LEEKS AND CHIVE MASH

DRY MARlNATED BARBARY BREAST WITH CHOY MIXED GREENS, GINGER BUTTER SAUCE

TEMPURA OF LEMON SOLE WITH TERIYAKI WOK FRIED VEGETABLES, SWEET CHILL AND GINGER BUTTER SAUCE

24HOURS SLOW COOKED BEEF CHEEK WITH WILD MUSHROOM AND TRUFFLE RISOTTO

SALTED CARAMEL BELGIAN CHOCOLATE TART, BRANDY SNAP BASKET, BAILEY’S ICE CREAM WILD RASPBERRIES AND TOOASTED HAZELNUTS

SELECTION OF CHEESES & BISCUITS