Foie Gras | Brioche
Foie Gras Pâté, crushed Hazelnuts (IGP Piedmont) served on a toasted homemade Brioche & Strawberry Jam.
Risotto | Black Truffles (V)
San Maiolo Risotto tossed in Cacio Pepe Cheese, topped with grated Black truffles.
Cauliflower Soup (V)
Cream of Cauliflower Soup topped with Basil & drizzled with Extra Virgin Olive Oil
Beef | Scallops
Black Angus Fillet of Beef Medallion, served with pan seared Scallops , Sweet Potato Purée, Sugar Snaps & jus.
Meagre | Prawns
Fresh fillet of Meagre, peeled Local Prawns, Celeriac Purée, Kale & Olive Tapenade.
Asparagus | Cheese Soufflé (V)
Grilled Asparagus, Sheep Cheese Soufflé, Quinoa & Raisin Salad.
Valrhona Chocolate Fondant with Walnut Ice Cream.
A Selection of French & Italian Cheeses