Appetizer>
(A Glass of Chilled Tio Pepe)
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Scottish Lobster & organic Salmon Terrine
(A 125ml Glass of Chablis Domaine Des Valery)
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Cream of Garden Pea & Spinach Soup
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Seared Escalope of Sea Trout with Samphire, Tomato & Lemon Salsa
(A 125ml Glass of Sancere Andre Dezat)
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Medallion of Bishops Castle Beef with Wild Mushroom & Oxtail Confit, Spinach & Rosti Potato
(A 125ml Glass of Redbank Long Paddock Shiraz)
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Trio of Strawberries Champagne, Vanilla Cream & Sorbet
(A 125ml Glass Prosecco)
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Coffee and Fudge
*For The Ultimate Dinning Experience* * Head Chef Michel Nijsten*
Please Note - some dish’s are subject to change on a daily basis