starters

• Minestrone soup with Parmesan crouton
• Asparagus spears on toasted brioche with poached egg and Hollandaise sauce
• Antipasto of chorizo, salami and Parma ham with courgettes, aubergine, peppers and sun blush tomatoes with black olive tapenade and toasted crostini (also available as a vegetarian option)
• Chicken pieces wrapped in smoked bacon deep-fried in a spicy lager batter with tzatsiki dressing
• Pan-fried scallops with minted pea puree and black pudding with a red pepper reduction
• King prawn and crayfish cocktail bound with Marie rose

main course

• Fillet steak with dauphinoise potatoes and a red current and port sauce
• Chicken supreme wrapped in Parma ham on potato rosti with a cream Gorgonzola sauce
• Slow cooked lamb shank on mashed potato with a red wine and rosemary sauce
• Pan-fried sea bass fillets on sweet mashed potato with a saffron and mussel sauce
• Wild mushroom, spinach and garlic pancake with a tarragon and tomato sauce
• Roasted vegetable, mozzarella and basil risotto topped with fresh rocket