Served on creamed spring onion mash, with caramelised apple & sauteed shallots, calvados jus
Mantled on horseradish potato salad, garnished with crispy gaufrettes & creme fraiche
Finished with fresh strawberry cream & mint
With sauternes wine, finished with port & cumberland glaze, petit pan crouton
Served on a chiffonade of crispy lettuce, american style cocktail sauce finished with pesto
With pasta & peppercorn sausage
Sauteed with smoked chicken fillet, oyster mushrooms & spring onion
Cooked pink on a buttered vegetable puree, vanilla & kumquat carmelised sauce
With chinese egg noodles in black bean sauce served with basmatic rice
Nested on a saute of red onion & zucchini, a red wine balsamic reduction topped with pate maison
Served of thyme infused gnocchi finished with rosemary jus & mint pesto
With house dressing and potato
On a tomato and shallot tartlet, cinzano sauce & solferinoof vegetables
With a coconut crust placed on a ragout of bacon, mushroom, coriander & cream
On tossed leaves with saute shrimp and mussels in a lemon butter
On a fennel mandarin in broth, julienne of tomato
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