Group Menu
Deep fried haddock, poached organic egg, spring onion hollandaise
Salad of globe artichoke, tomato, organic leaves and ardsallagh goats cheese
Rilette of suckling pig, beetroot puree, hazelnut dressing
White onion soup, ham and sage cream, croutons
Rib of Hereford beef, mushrooms, caramelised shallots and bacon
Rump of spring lamb, courgette stuffed with tomato and red pepper, rosemary jus
Challans duck breast, polenta, celery, green olives and chorizo
Monkfish, pea puree, braised lettuce, girolle mushroom and dry cure bacon
Opera gateau, salted caramel ice cream and pear puree
Apple and raisin clafoutis, vanilla ice cream
Raspberry cr?me brulee
Sauternes custard with agen prunes
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