Chefs own lobster
bisque
Pan seared woodpigeon breasts on a timbale of
shredded confit of duck
Roasted baby peppers filled
with sunblush tomato risotto
Chicken livers with wild
mushrooms in a crispy pastry case
Venison haggis neeps & tatties
Melon with prawn & crab & basil
Trio of prime Scottish cuts, loin
of venison, lamb cutlet, and fillet of beef
Traditional
beef Wellington
Half a roasted pheasant with calvados
sauce
Braised brace of quail in a rich root vegetable
jus
Grilled dover sole with shrimp and dill sauce
Roasted
loin of veal with a Reform sauce
Stuffed aubergine
with roasted vegetables and melted emmental on a bloody
mary sauce
Sticky toffee pudding with coconut
ice cream
Poached brush pears in red wine and Devon
clotted cream
Strawberry tart with black pepper ice-cream
Selection of the finest of British cheeses
Crème brulee with caramelised
figs
