STARTER
- Dim sum of scallop & prawn with soy, ginger & lime sauce
- Duck rillettes with cranberry confit
- Brandade (salt cod) & haricot bean soup with truffle oil
MAIN COURSE
- Chilli & ginger braised lamb shank with pumpkin
- Grilled hake with spring onion mash & mushroom sauce
- Roast poussin with potato & sage stuffing
DESSERT
- Chocolate Fondant & cream
- Treacle sponge/tart & custard
- New York cheesecake & blueberry confit
All main courses served with seasonal vegetables, rice or potatoes.
Price for ten guests £450 including all food, 4 bottles of wine, food preparation, serving and clearing up afterwards.