Pan-seared queen scallops

served on a bed of pickled carrots with cauliflower puree, poppy seeds, and asparagus tips

Pea veloute

served with sauté ham hock and pea shoots

Chicken liver parfait

served with caramelised red onion chutney, pancetta dust, thyme croutes and basil oil

Caramelised red onion and goat cheese tart

served with green oil and wild rocket leaves

Rolled foie gras on toasted brioche

served with pickled wild mushrooms and quince jelly

Duo of hot smoked salmon and smoked salmon ballotine

served with beetroot texture and cauliflower puree

Carpaccio of beetroot

served with whipped goat cheese curd, granola dust and rocket pesto

Ceviche of wild sea bass

marinated in blood orange and citrus fruits, red radish pomegranate and dill

Confit corn fed chicken and leek ballotine

served with apricot chutney, sesame tuile and herb oil

Saffron potted North Atlantic prawns

served with rosemary crisp and wild rocket leaves

Roasted pepper and mediterranean vegetables bruschetta

on a bed of creamed spinach

Pan-seared sesame pigeon breast

served with poached figs and granola dust

Potted duck terrine

served with cherry tomato chutney

Grilled mackerel

served with pea puree and carrot tuille on pickled vegetables

Slow cooked fillet of beef

served with fondant potato, honey roasted carrots, pea puree and red wine jus

Pan-fried salmon

served with cauliflower puree, gremolata, pickled vegetables and sauce vierge with crispy tuille

Wild mushroom risotto

served with parmesan crisp, rocket leaves and white truffle oil

Rack of lamb

served with dauphinoise potato, carrot gel, coral tuille and red wine jus

Oven baked cod

served with crushed parsley, new potatoes, pressed cucumber and beurre nantais

Root vegetable wellington

served with port reduction, confit potato and carrot puree

Black peppered duck breast

served with wild garlic mash potato, pickled shallots and caramelised vegetables

Caramelised red onion tart tatin

served with red pepper pesto and mix leaves

Pan-seared sea-trout

served with 3 ways cauliflower, confit celeriac, spinach puree, French beans

Duo of prime beef fillet and beef bonbon

served with caramelised shallots, dauphinoise potato and pea puree

Pan-seared sea bream

served with saffron chateaux potato, champagne sauce

Spinach and wild mushroom ravioli

served with sautéed wild mushroom and white truffle oil

Pan-seared wild sea bass

served with beetroot fettuccini, samphire and lemon marmalade

Roast guinea fowl

served with Delmonico potato, with poached figs and turmeric celeriac puree with a red wine jus

Leek and spinach strudel

served with Lyonnaise potato, carrot, star anise gel, red wine reduction

Choux a la crème

served with nougatine, and dark chocolate sauce and chocolate soil

Poached pear

in cinnamon and red wine, sable biscuits and honey roast granola

Crème brulee

served with vanilla tuile, shortbread biscuits and fruit coulis

Dark chocolate fondant

served with vanilla ice cream, chocolate sauce and salted caramel

Cinnamon pannacotta

served with raspberry gel, ginger meringue glass and fresh fruits

Lemon curd tart

served with Italian meringue, chocolate soil and lemon curd

Raspberry parfait

served with Breton biscuit tuille, and lemon sorbet

Deconstructed warm apple crumble

served with crème anglaise

Poached fruits

with berry compote and honey roasted granola

Raspberry mousse

served in a chocolate tuile and raspberry coulis

Rustic chocolate brownie

served with chocolate soil and chocolate sauce

Chocolate mousse

served with almond caramel and vanilla cream

Fresh fruit tart

served with crème patissiere and meringue dust

Muscat Summer fruit Jelly

served with wild berry sorbet, fruit coulis, vanilla tuille

Selection of cheese and home made biscuits

accompanied with frozen grapes

This is just a selection of what Chef Romuald can provide, and can be tailored to any dietary requirements. Please get in touch for your bespoke menu creation.