Menus: Dinner

Menus: Dinner

Starters

    - Creamed Butternut Squash soup with Chicken Arancini

    - Crab Cakes with Crispy Leeks and Wasabi Aioli

    - Poached Egg with Wild Mushrooms and Garlic Crostini

First Course

    - Coriander and Plum Tomato Fregola with Crispy Pancetta

    - Pan-Fried Hake with Steamed Spinach

    - Lamb Chops with a Port Jus and Roasted Roots

Dessert

    - Chesse Platter

    - Selection of Ice Creams and Sorbets

    - Wild Berry Crumble with Vanilla Ice Cream