Chefs' Specials
Freshly prepared food, using local produce where possible
MAINS.
Cajun spiced slow roasted belly of pork, dauphinoise potato, apple puree, grain mustard cream.
Roast breast of chicken, sun blushed tomato & goat cheese stuffing.
Smoked bacon rosti, red wine sauce.
Pan fried pave of New Zealand stone bass, scampi risotto, cherry tomato salsa.
Pan fried tail of monkfish, pesto creamed potato, lemon roasted cherry tomatoes, red wine sauce.
Lemon & baby spinach risotto, mozzarella & rocket dressing.
Smoked salmon, prawn & crayfish tails, avocado salad.
Smoked chicken, olive, feta & sun blushed tomato salad, basil pesto.
STARTERS.
Moules Mariniere
Smoked chicken & confit duck spring rolls, soft herb salad, sweet chili & coriander dressing.
Pan fried king scallops, cucumber spiced noodle salad, garlic butter.
Roast breast of pigeon, confit leg salad, hazelnut rosti, peach & brandy sauce.