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Starters |
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Crimini mushrooms and truffles
flamb�ed in cognac and sprinkled with roasted crushed walnuts |
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� 9.00 |
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Aberdeen
Angus mince infused in cumin and sweet chilli & wrapped in strudel
pastry drizzled with an Oriental sauce |
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� 9.00 |
Norwegian
house-smoked salmon rolled in wheat
pancakes and cream cheese, served on a rocket and
cherry tomato saladette |
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� 9.00 |
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Sesame-crusted black tiger prawns in a light champagne tempura
drizzled with a chilli and honey vinaigrette |
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� 10.00 |
Butternut
squash, zucchini and sweet potato soup
topped with toasted pistachios |
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� 8.00 |
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Pan seared fresh foie gras
accompanied by a redcurrant and walnut compote, toasted bread and
mandarin saladette |
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� 16.00 |
Organic aged risotto gently
cooked in shallots, Insolia
wine, quail and game stock. Finished with wild fennel and cream |
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� 10.00 |
Norwegian salmon carpaccio
marinated in aged
balsamic reduction, smoked salt, garlic infused olive oil and black
pepper |
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� 9.00 |
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Aberdeen Angus beef carpaccio
marinated in lime juice, aged balsamic vinegar, smoked salt and a
sesame saladette |
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� 10.00 |
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Octopus carpaccio drizzled with
garlic infused olive oil, fresh herbs, lemon juice and rocket |
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� 9.00
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