£23.50 Duck liver and fois gras parfait served with fig chutney and toast Vanilla creme brulee and shortbread Sticky toffee pudding with vanilla ice cream Dark chocolate and crepe terrine with Grand Marnier and orange syrup
Three Course Festive menu 2010
Celeriac and pear soup served with Stilton creme fraiche and pear crisps (v)
Grilled queenies served with sunblushed tomato butter and a parmesan crumb
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Wild mushroom tartiflette (Potatoes, onion and wild mushrooms topped with Reblochon cheese) served with giant cress and rockette salad (v)
Guinea fowl supreme on a spring onion mash with a shallot and port jus
Pan fried sea bass fillet topped with a prawn raviolle, with a smoked garlic and leek veloute and baby potatoes
(all served with seasonal vegetables and potatoes)
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