Served on crushed potato salad with slow roasted tomatoes and a creamy dill marie rose sauce
Fresh mussels cooked in white wine, cream, garlic, and sprinkled with fresh herbs and toasted crutons
Flavoured with fresh dill and coriander set on a pool of sweet chilli sauce
Served with lamb’s lettuce and redcurrent dressing
With baby capers, cracked black pepper, red onion and drizzled with fresh lemon
Flavoured with fresh thyme and set on a rich port reeduction
Served with a wild berry compote, a duo of mango and raspberry coulis and a scoop of citrus sorbet
With red onion and beef tomato encased in a poppy seed won ton pastry shell with sweet onion relish
With a selectioon of fresh market vegetables
With fresh cream and a hint of Pernod
Served with a rosti potato cake and a choice of pepper, whiskey and garlic sauce
With fresh asparagus spears on a bed of wilted greens with a creamy white wine and dill sauce
Wrapped in spinach and parma ham with a sweet red pepper and spring onion compote
With baby caper and lemon butter, served on or off the bone
With a plum and ginger glaze and carmelised peach
With a basil and pine nut crust served with a tomato and herb salsa, drizzled with fresh basil oil
Warm strips of cajun chicken with crisp cos lettuce, toasted crutons and pine kernals, tossed together in a creamyt garlic dressing topped with fresh parmesan shavings
With a miniture vegetable strudel, set on a rich port and raspberry reduction
Cooked in lime butter and served with roasted baby potatoes and mange tout
With wild mushrooms and a chiffonade of Savoy cabbage on cream calvodos sauce
With stir fried vegetables and a tomato Provencal sauce and served with a side salad
Set on a pool of chilli sauce and accompanied with a side salad
In a red wine and cinnamon stock accompanied with freshly baked shortbread biscuits
Served hot with a rich caramel sauce and topped with a scoop of honey comb ice cream
Placed with a tuille basket and served with a dash of blue corcua and a scoop of vanilla ice cream
Drizzled with light butterscotch sauce and sprinkled with chocolate shavings
Filled with sugar coated pineapple, raspberries and dressed with a scoop of brown bread ice cream
Topped with a mixed berry compote and accompanied with a vanilla bean sauce and citrus sorbet
Served hot with a custard sauce and a scoop of vanilla ice cream
On a pool of dark malt chocolate sauce and dusted with cocoa powder
Cheeses with grapes and biscuits
Username
Password
Login
Register Now! Forgot Password?