Valentines Lunch Menu

3 COURSES  LUNCH    19.95

STARTERS

LEEK AND POTATO SOUP
with chive creme fraiche

SEARED SCALLOPS
with crispy pancetta and a roast parsnip soubise

FOIE GRAS AND CHICKEN LIVER TERRINE
with a fruit chutney and toasted brioche

ORGANIC BEETROOT SALMON GRAVALAX
cured beetroot organic salmon with sour cream and a honey and dill mustard dressing

GRILLED GOATS CHEESE AND RED ONION TART
with a roasted pepper salad and pesto dressing

MAIN COURSE

ROAST PUMPKIN AND WILD MUSHROOM ANGLOTTI (V)
with sage infused butter sauce and amoretti biscuits

ROAST PHEASANT BREAST
stuffed with cranberry and chestnut stuffing, with dauphinoise potato and a vegetable and lentil red wine jus

ROASTED COD FILLET
with a ragout of semi dried tomatoes, fennel, chiilli, red and white kidney beans and a cream dill sauce

SEARED SIRLOIN OF BEEF
with a wasabi crust, wok oriental vegetables, five spiced potatoes and a light soya and ginger jus
(AGED ON THE BONE SCOTTISH HIGHLANDER BEEF)

DESSERTS

A SHARING PLATTER OF DESSERTS

TOBLERONE CHEESECAKE
CREME BRULEE
CHERRY SWISS ROLL

A discretional gratuity of 12.5% with be added to your bill