Sample Evening Table D'hote Menu
The Starters
Poached pear, Roquefort and walnut salad with wild rocket leaves and balsamic reduction
Chicken liver parfait with onion and grenadine marmalade
Seared pigeon breast with beetroot, hazelnuts and a port and redcurrant jus
Steamed mussels with tomato, chorizo and basil, finished with vermouth
Soup of the Day
Tartare of smoked salmon with cucumber, dill and horseradish cream
The Mains
Pressed pork belly with black pudding and apple tartlet and a cider sauce
Grilled salmon fillet with artichokes, capers and oranges
Confit of duck leg with cassoulet beans and a herb crust
Breast of guinea fowl with buttered cabbage, smoked bacon and a sage and
Pan fried sea bass with aubergine confit, tomato, olives and a red pepper reduction
Assiette of lamb cutlet, liver and kidneys with fondant potato, spinach and a thyme jus
