the chefs table
Hot starters
Roasted salt cod with clam chowder
Pea and mint soup with king prawns and avocado oil
Pan seared scallops with micro leaf salad and crispy pancetta
Tournedos of salmon with pea puree and foie gras
White asparagus with poached quails eggs and grapefruit hollandaise
Pan fried pheasant with roasted pepper pappardelle
Wild mushroom tart topped with parmesan served with cream & thyme essence
Star anise and sesame marinade duck breast on a bed of stir fried vegetables
Baked goats cheese and caramelised onion tart with mixed leaf salad and
Aged balsamic (v)
Medley of sautéed mushrooms, Sauternes wine, garlic and cream served on toasted brioche (v)
Tiger prawns tossed in a creamy lemon grass and coconut sauce served on a bed of Chinese leaf with roasted cashew nuts
Cold starters
Cray fish tails with avocado sorbet gazpacho and micro leaf
Foie gras pate with red onion chutney and toasted brioche
Tartare of beef with caviar and caramelized red and yellow peppers
Trio of cured wild salmon salad with buttered blinis and sour cream
Antipasti platter of Parma ham, prawns, pate, melon and buffalo mozzarella served with Caesar salad
Inverawe smoked trout served with horseradish cream and poached baby beetroot
Poached Thai asparagus, toasted pine nuts & roasted cherry tomato salad served with a white line and mint dressing
Tian of Cromer crab tiger prawns avocado and plum tomatoes with roasted garlic and
Lime aioli
Terrine of foie gras with sauternes and chamomile jelly Served with toasted brioche