Sample Dinner Menu

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STARTERS

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Baked asparagus with anchovy and herb crumb with parmesan

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Smoked salmon, avocado, prawns, chilli and ginger timbale

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Crisp prosciutto, goats cheese and fig wrapped in filo pastry with rocket and pomegranate salad

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Individual caramelised onion and Saint-Agur tarts with apple and watercress salad

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Seared sesame crusted tuna served with a radish, cucumber and pickled ginger salad and wasabi dressing

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Beetroot carpaccio with herbed ricotta and candied walnuts

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Oven-roasted garlic and rosemary camembert to dunk and share

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MAINS

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Roasted pork tenderloin with dried cranberry, chestnut mushroom, parmesan herbed stuffing and masala cranberry gravy

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Pan-fried duck breasts with raspberries and cassis

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Roast rack of lamb with parmesan, artichoke and truffle crust

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Chicken Provençale - Chicken breasts baked with prunes, herbs, sun-blushed tomatoes, capers, lemon and garlic cloves in rose wine

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PUDDINGS

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Salted caramel chocolate torte

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Basil and white chocolate panna cotta

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Fresh passion fruit and strawberry sorbets