to start

Seafood Coquille St Jacques

baked with a watercress velouté

Beetroot Ceviche, and whipped feta 

marinated with dill, capers, red onion, and lemon  v / gf

 

to follow

Anchovy stuffed shoulder of lamb with Parmesan parsnips and braised onions

Crispy kale, and porcini lasagne

 rich and earthy   vg 

 

to finish

Lime and coconut mini choux

 

Orange, date and pistachio salad vg / gf

v - vegetarian    vg - vegan   gf - gluten free 

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