Starters /Entrees

 

Pickled fennel with bacon, mustard seeds and lemon zest

 

Paprika, sour cream dip with chilli flakes 

 

Ricotta cheese and confit tomato with ruccola and fig

 

Cashew, chick pea hummus with parsley oil

 

Enoki, porcini and button mushroom salad 

 

Pickled onion and cabbage salad with pommegranites and radish

Salads

 

White bean, kale and mangold salad with 

 

Pea, pea shoots, lentil with pear and lemon dressing

 

Leek, spinach and red quinoa with pumpkin seeds

 

3 bean salad with broad, green and black beans with sherry 

 

Cider glazed heritage carrot with toasted almonds and dates

 

Tomato, cucumber, basil with feta and zesty grapefruit vinaigrette

Mains

 

Bone in chicken thigh

 

Pork loin, fennel seeds, white wine consumé and rosemary

 

Pancetta wrapped monkfish, parsley, balsamic vinaigrette, and pistachio

 

Sicilian style pike perch with anchovies, capers, rocket and lemon

 

Roast garlic, aubergine and courgette ratatouille with oregano

 

Desserts

 

Rhubarb, grape and kiwi fruit salad with peach punch

 

Yoghurt panna cotta, marinated strawberries and macadamia nuts