- Clam chowder
- Pan sauted foie gras on a mango galette with Madeira jus
- Half dozen Irish rock oysters with shallot and red wine vinegar dressing
- Tempura of scallops and nori seaweed with sticky rice and a ginger lime dressing
- Salad of sauted asparagus and rocket with shaved parmesan

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- Filet of beef Wellington with wild mushroom duxelle and a rich Port reduction
- Cannon of lamb with caramelised sweet potatoes
- Pan fried fillet of sea bass with mashed potatoes stirred with feta cheese sun dried tomatoes and served with black olive dressing
- Grilled swordfish with a tian of peppers, aubergine, courgette and tomatoes
- Thin pasta with spinach, radicchio, onion, garlic, tomatoes, pine nuts, chopped herbs and parmesan
- Beignet potatoes and mange touts

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- “Mille feuille” of raspberries and sable biscuits
- Pannetone bread and butter pudding with Amaretto sauce
- Passion fruit tartlet with strawberry salad
- Selection of cheese with dried fruit chutney and oatmeal biscuits

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- Coffee and chocolate truffles

V.A.T is included. Service is discretionary, but a recommended 15% will be added to you bill.

Click to read about our Current Menu, our Set Menu or our Christmas Menu