Dining Lunch Menu

Table d’hôte


23rd April 2019

Cream of Asparagus Soup

Smoked Salmon with Capers, Avocado, Red Onion and Mustard Dressing

Pressed Chicken Leg and Foie Gras Terrine with a Tomato Relish

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Pan Fried Rib Eye Steak, Sauteed Mushrooms, Grilled Tomato and Beef Jus

Pan Fried Stone Bass, Roasted Cherry Plum Tomatoes, Chorizo, Beurre Blanc

Chicken Schnitzel, Crispy Serrano, Garlic Beurre Blanc

Grilled Fillet of Plaice with Sauce Verge

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Raspberry Trifle

Hazelnut Panna Cotta with Mango Sorbet

White Chocolate Cheesecake, Coconut Ice Cream and Raspberries

 Mixed Ice Cream 

 Welsh Rarebit 


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