SAMPLE SUPPER MENU
March 2010
(Please note that some dishes change daily)

Appetiser

STARTERS

Slow cooked duck egg with bacon, roast field mushroom & brioche croutons
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Prime white crab meat with caviar, pea & parsley soup, lemon oil

MAIN COURSES

Fillet of wild line caught sea bass, red pepper tart, roast fennel, marinated tomatoes & basil oil
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Roast loin of free range pork, slow cooked pork belly, apple puree, braised puy lentils & red wine sauce

PUDDINGS

Belgian white chocolate & cointreau pot with lemon curd yogurt ice cream
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Warm vanilla & cinnamon rice pudding with calvados soaked sultanas
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A selection of fine cheese's served with biscuits & fruit (£3.00 supp)
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Cheese as 4th course £7.00 supp
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Fresh coffee/tea's with a selection of chocolates £3.50 pp

THREE COURSES - £40.00 pp
Six course gourmet menu for the whole table £50.00 pp

Service not included

VAT included @ 17.5%
Nuts and pulses may be present within dishes.
Richard works at maximum mph but good food does take time to prepare.