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Confit lamb ravioli with creamed shallots & thyme    

Dark chocolate truffle, praline & Guinness ice cream

Creme brulee with poached rhubarb & star anise

Pollock roasted with truffle butter with a champagne, potato & mussel velouté

Sea bream “Bouillbaisse style” with chorizo, prawns, tomato & saffron

“Tasting of Devon pork” with grain mustard mousseline, shallots cooked with Px sherry & spiced apples

Poached & roasted free-range chicken with creamed potato, chestnut mushroom fondue & tarragon butter

Crab bisque with Basque pepper & lemon oil

“Foie gras in a jar” with green apple, spiced raisin purée & toasted walnuts    

Pigs on toast with cep mushrooms, parmesan & truffle