Six course menu for a special occasion, celebrate in style...
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Amuse
Porcini mushroom risotto with autumn black truffle
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Starter
Seared diver scallops with braised belly of pork, black pudding crumb, pea puree, cider jus
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Fish Course
Pan fried wild sea bass with prawn and leek raviolo, peperonata, saffron cream sauce
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Main Course
Roast fillet of grass fed Scottish beef with potatoes Dauphinoise, seasonal vegetables and Port sauce
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Cheese
Twice baked Roquefort soufflé with spiced pear and walnuts
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Dessert
Raspberry mille -feuille
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Petit fours
Bitter chocolate truffles with Cointreau
Freshly baked Canelés de Bordeaux
Nougat