Elegant and

spacious

candlelit

dining room

with

superb

Superb food

with

interesting

and

imaginative

menus

Foie gras terrine with confit of duck,

 prunes d'Agen

Croustade of goat's cheese with roasted peppers and pesto

Roasted supreme of Barbary duck served with salad

 and a poivre dressing

Lasagne of Scottish lobster

 with grilled queen scallops and basil oil

Roast loin of rabbit, wrapped in Cumbrian air dried ham,

served with parmentier potatoes and

a mustard dressing

****

Steamed fillets of Dover Sole with langoustines, a herb Macaire

potato shellfish flavoured butter sauce

Roasted Best End of Lamb with potato and garlic rösti,

glazed shallots and lamb jus

Roasted fillet  of Aberdeen Angus Beef with sautéed potatoes,

celeriac, foie gras and a red wine sauce

Pan-fried fillet of Scottish Salmon served with a champagne

cream sauce, asparagus and mashed potato

****

Rhubarb crumble mousse with rhubarb sorbet

Baked pear wrapped in almond paste served with

prune and Armagnac ice cream

Hot blueberry soufflé served with lemon ice cream

Steamed fillet of Halibut

with a herb velouté and

mille feuille of sautéd potatoes,

smoked salmon