Starters
Fresh Made Soup of the Day
and Crusty Bread
~
Smoked Fish Platter
with Crusty Bread, Olives and Chive Mayonnaise
~
Confit of Rabbit
Infused with Black Truffle Oil, Chives and served with
Redcurrant Coulis and Melba Toast
~
Traditional Moules Marinière
with a Baked Baguette
~
Pan Seared King Scallops
Served on Black Pudding with Artichoke and Nutmeg
Purée
Dessert Menu
Bruschetta of Spiced Pear Chutney
Topped with Quenby Hall Stilton
~
Oven Baked Camembert Fondue
with Garlic and Rosemary Oil and Crusty Bread
~
Pan Roast Pigeon Breast
Served on a Chestnut and Cranberry Purée finished with
a Wild Berry Coulis
Some items may contain shot
