3 Course Set Menu

STARTERS

Chicken Liver Parfait, Onion Chutney, Toasted Brioche

Chicken liver and cognac smooth pate, red onions caramelized in red wine vinegar and sugar, rich buttery toasted bread.

Pear, Stilton and Beetroot Salad

Poached pears in cinnamon and star anise, Colston basset stilton and winter beets, caper and lemon dressing.

Prawn and Salmon, Horseradish Cream, Lime Vinaigrette

King prawn and cured salmon with winter leaves, a dollop of horseradish sour cream and a dressing of lime, honey and ginger.

MAINS

Guineafowl, Heritage Carrots, Sweet potato Fondant

Pot roasted Guinea Fowl, roasted carrots, sweet potato braised in thyme, garlic and Stock

Seabream, Spaghetti Vegetables, Heritage Tomato and Herb Dressing

Pan fried fillet of sea bream, spaghetti cut Courgette and carrots tossed in tomato and herb salsa.

Gnocchi Porcini, Tuscan kale, Sage Pesto

Mushroom stuffed gnocchi, sautéed kale and a pesto of pecorino, sage and pinenuts.

DESSERTS

Baked New York style Cheesecake, Fresh Berries

Cream cheese, eggs and vanilla slow baked on a biscuit base

Flourless Chocolate Torte

Chocolate vanilla and coconut oil.

Baileys and Coconut Brulee

Irish whiskey and coconut cream and free-range eggs.

Please note that these prices do not include the 15% Service Charge. VAT included