Moroccan lamb, with red pepper dip and couscous. Fillet steak, wild mushrooms with madeira sauce.
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Moroccan lamb, with red pepper dip and couscous. Fillet steak, wild mushrooms with madeira sauce.
Sea bass with lemon and capper emulsion. sward fish on a bed of teriyaki noodles, with a mango salsa.
Classic Sausage and mash with caramelised onion gravy.
S.T.P, white chocolate and raspberry cheesecake, lemon posset and chocolate ice cream. with a sugar and dark chocolate shards.
7oz fillet, with madeira sauce, wild mushrooms, chunky chips and onion rings.
Buttermilk Chicken, with boulanger potatoes, wild mushroom and truffle cream sauce and parma ham garnish.
Teriyaki salmon, on a bed of stir fry noodles with a crispy fish skin.
Wood Pigeon, petit pois a la francaise, with bacon and garlic mash.
teriyaki chicken California roll with a spicy ginger dipping sauce and crispy sea weed.
Tasting menu.
fresh goats cheese salad served with beetroot salsa and puree with toasted walnuts and fresh salad.
Ham Hock, served with apple puree piccalilli and fresh salad.
Chocolate orange terrine, served with dark chocolate truffles a orange syrup with chocolate ice cream on homemade crumble.
Pan roasted duck breast with a duck and haggis ballontine sauteed savoy cabbage a Scottish rosti of carrots, neeps and tatties, with a BBQ whiskey sauce.
Prawn bisque, garnished wit paprika marinated sauteed prawns.
Pan fried rainbow trout with a fresh chill and ginger dressing, with a warm vegetable timbale and a mussel garnish.
Mini Scotch pie with a rich apple chutney and a cup of bovril gravy.