FESTIVE MENU (3rd December - 4th January)
Starters
Lobster Bisque with a Crab Ravioli
Onion, Date & Blue Cheese Tart (V)
Smoked Salmon & Sole Mousse Terrine with Lemon Truffle Oil
Scallop & King Prawn Skewer with Maple Syrup & Sweet Chilli Dressing
Main Course
Pan Fried Seabass Fillet on a Mussel & Saffron Stew
Baked Salmon topped with a Cranberry & Chestnut topping
Monkfish Tail in a Walnut Crust on a bed of Shredded Leek & Champagne Cream Sauce
Leek, Thyme & Cannellini Bean Croquette in a Cranberry Jus (V)
6oz Fillet of Beef with a Shrimp & Spinach Stuffing with a Drambuie Drizzle
Dessert