A LA CARTE MENU

FIRST COURSES

BURY BLACK PUDDING ON MUSTARD SAUCE
WITH ROCKET AND STRAWBERRIES
9.00

  FILLET OF BEEF CARPACCIO WITH SPEARS OF ASPARAGUS
AND PARMESAN SHAVINGS
11.00

  RED ONION AND TOMATO TART
TOPPED WITH MELTED MOZZARELLA CHEESE
10.50

  TURBOT MOUSSE ON A TOMATO AND BASIL SAUCE
WITH PAN FRIED SCOTTISH KING SCALLOPS
13.50

  SMOKED SALMON AND LOBSTER SALAD
SERVED ON CHARD LEAVES WITH A HONEY AND DILL DRESSING
14.00

  GALIA MELON WITH A SELECTION OF FRUIT
AND MANGO COULIS
8.50

FISH COURSE

  EACH DAY WE WILL OFFER TWO OR MORE FRESH FISH DISHES
FROM TODAY`S MARKET, WHICH
WE WILL DESCRIBE FOR YOU

AS A FIRST COURSE
12.00

AS A MAIN COURSE
23.00

    LUNCHEON MENU BY TABLE ONLY   OUR LUNCHEON MENU CONSISTS OF FIVE SMALL COURSES

FROM CANAPE TO PETIT FOURS
AND COFFEE
(IT CAN BE A SURPRISE
OR DESCRIBED IF PREFERRED)

  19.50