Chef’s Appetizers

Starters

Seafood Bisque with Calvados

Salad of Pigeon Breast with Shallots & a Red Wine & Cranberry Sauce

Asparagus ‘Flamande’

Assiette of Cured Meats with Roasted Vegetables

Main Courses

Fillet of Pork with a Wholegrain Mustard & Tarragon Sauce & New Potatoes

Lamb Shank with Rosemary Sauce, Roasted Garlic & Coriander Crushed New Potatoes

Fillet of Sea Bass Beurre Blanc with Leek & Bacon Mashed Potatoes

Gressingham Duck Breast with Orange & Kumquat Sauce & Gratin Lyonnaise

**All dishes served with Vegetables of the Day**

Puddings

Orange & Cointreau Panna Cotta

Lemon Posset with Raspberry Coulis

Classic Crème Brûlée

Scotty’s Chocolate Brownie with Vanilla Ice Cream & a Mango Coulis

Or
Cheeseboard

** All Vegetarian menu dishes are available on this menu **

Prices include VAT. If you appreciate our service, may we suggest a service charge of 10%.
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