Salt and Pepper King Prawns and Squid Tigerprawn tails and baby squid dusted in highly seasoned flour, deep-fried, served with chilli dip and sweet and sour sauce.
Warm Salad of Pigeon Breast Lightly pan-fried pigeon breast sliced onto seasonal salad leaves with bacon lardoons, artichoke hearts and a walnut dressing.
Ceviche of Nile Perch and Scallops Thin slices of Nile perch and scallops marinated with lime sushi ginger, coriander and a hint of red chilli.
Thai Beef Salad Sliced seared sirloin steak, served on a crisp Romaine salad drizzled with a spicy lemon grass dressing.
Hot Smoked Salmon Fillet of oak smoked salmon sat on a minted pea fritter coated in a sour cream and chive dressing.
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Main Courses
Half a Roast Duck Crisp roasted Aylesbury duck stuffed with spiced blackberries carved onto a summer berry scented juice.
Rib Eye Steak Char Grilled prime Scottish beef rib eye sat on parsnip flavoured mashed potato served with cubes of casseroled beef and roasted shallots .
Lemon Scented Chicken Breast of Chicken marinated with thyme and lemon, pan fried and sliced around spring vegetable tagliatelle. Haunch of Venison Local Venison crusted with exotic spices served onto roast garlic and red onions drizzled onto a pomegranate flavoured sauce.
Loin of Pork Thick sliced Pork loin served with a butter bean and chorizo tapas.
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Desserts
Ginger and Apple Pudding Sticky sponge pudding with apple and ginger served with hot custard and caramel sauce
Passion Fruit Tart A sweet pastry case filled with passion fruit cream garnished with fruit sorbets
Mango Ice Cream Homemade mango flavoured ice cream served with a warm rum sauce.
Chocolate Torte Chocolate mousse on a sponge base with chocolate truffles and a whisky sauce.
Grilled Peaches Grilled Peach halves with mango and almonds coated in a cardamon and saffron sauce.
