Dinner/Lunch Menu


Marinated salmon with sea salt and beetroot with a Clementine and rocket salad


Main course

Breast of guinea fowel , with thighs stuffed with mushroom
and chorizo finished with oregano parmintier potato and carrot puree


For pudding

Chocolate tort with caramelised ginger and
a shot of toffee vodka and vanilla crisps


Tea / coffee and petit fours