€ 45.00/person
Amuse-bouche
Parsnip, Butternut and carrot soup topped with watercress and caramelised cashew nuts
Starters
Crimini and Winter Mushrooms, cooked in a veal shoulder veloute, folded with a black truffle paste & served in a filo pastry basket
Black Angus Beef Carpaccio, drizzled with local olive oil, fresh herbs & served with a rocket and leek saladette, balsamic caviar and parmeggiano snow.
Tiger prawns, coated in Japanse Panko, deep-fried & served with a light lemon and herb saladette
Scallop and Lobster Ravioli tossed in a lobster shell and cherry tomato bisque
Main Courses
Local Reared Turkey, stuffed with duck and quail breast, cranberry and red currant chutney & served with a game jus
USDA AAA Black Angus Fresh Rib Eye lava grilled and served with a black truffle and pepper sauce
Fresh fish of the day