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Dinner/Lunch Menu

Starter

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

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Main course

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

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For pudding

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

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Tea / coffee and petit fours