Starters

Roasted Breast of Quail with Pumpkin, Sage and a Sorrel Leaf Salad

Cold Pressed Pork Belly Marinated in Soy and Lime served with a Gaddo Gaddo Salad

Honey Glazed Duck Breast Cooked Rare and served with Charred Figs and a Pomegranate Dressing

Seared Scallops with Truffled Leeks and Crispy Pancetta with a Light Artichoke Cream

Char-Grilled Scottish Salmon, Soused Tomato and Basil Terrine, with a Slow Roasted Beetroot and Horseradish Dressing

Twice Baked Sun Blush Tomato and Aged Gruyere Soufflé with Mustard Leaf and a Black Olive Dressing

Foie Gras Parfait Infused with Rich Port Soaked Prunes served with Toasted Brioche and a Spiced Fig Chutney

Cold Pressed Slice Of Apple Infused Ham Hock With Foie Grasterrine, Watercress Salad, Piccalilli And Toasted Brioche

Duck Rillette with a Port and Cherry Glaze, Macro Herb Salad and Chilli Ciabatta