The Food

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Canapes of Ratatouille, Grilled Octopus, Scallops and Venison ‘Pie’

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Butternut Squash Soup with Ricotta Cheese, Raisins and Sage Leaf

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Caramelised scallops and herb crusted frogs legs with parsley puree and garlic foam

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Warm salad of honey roast autumn vegetables, watercress, walnut paste and horseradish dressing

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Pan fried john dory with ginger escabeche and osso bucco croquettes

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Char-grilled fillet of black pig, chorizo and lentil salsa with red pepper puree and roast langoustines

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Vanilla Yoghurt with plum granite and almond crumble

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Custard tart with prunes and walnut ice cream

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Cheese Board