Seared Scallops with Cauliflower Puree and Truffle Vinaigrette
Pan-seared Orkney scallops, served with a silky cauliflower puree, asparagus tips, and a delicate black truffle vinaigrette.
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02
Roast Best End of Lamb, Minted Pea Puree, and Dauphinoise Potatoes
Succulent roast lamb from the Lake District, accompanied by a vibrant minted pea puree, garlic-infused dauphinoise potatoes, and a rich rosemary jus.
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03
Dover Sole Meunière with Capers and Lemon
Whole Dover sole, pan-fried in butter until golden, served with browned butter, capers, and a squeeze of fresh lemon.
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04
Artichoke and Spinach Tart with Parmesan Cream
VG
A delicate tart filled with fresh artichoke hearts and spinach, baked in a crisp pastry shell and served with a light Parmesan cream sauce.
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05
Beef Wellington with Foie Gras and Madeira Jus
Classic beef wellington, featuring tender beef fillet, thinly sliced foie gras, and duxelles, all encased in golden puff pastry and served with a rich Madeira jus.
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06
Pistachio Soufflé with Raspberry Coulis
A light and airy pistachio soufflé, baked to perfection and served with a vibrant, tangy raspberry coulis.
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07
Selection of British Cheeses with Chutney and Biscuits
A curated selection of artisanal British cheeses, served with homemade seasonal chutney, grapes, and a variety of crackers.
