Good Food?

  Simply Great Ingredients

Cooked with Knowledge

 Presented with Care,

Alex Aitken   FEb '06

Amuse Bouche

Celeriac Creamed and Crisply Fried

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	Smoked Salmon “Cannelloni” Of Smoked Salmon Served On Avocado Salsa
	Scallops Served On Chicory Feuilette With Cauliflower Cream
	Parfait Creamy Foie Gras Parfait Served With Mixed Leaf Salad Apple Syrup toasted brioche
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	Pork & Prawns Sticky Cubes Of Belly Pork On Skewers With Plump Prawns Ginger Foam And Lime Syrup
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	Halibut Fillet Of Halibut Crushed Potato And Leek Light Butter Sauce & Fungi
	Fish Pie Fillet Of Cod Topped With Salt Cod Mash On Crushed Peas With Butter Sauce
	Quail Whole Roasted Quail Split Off The Bone Served With Wild Mushrooms
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	PINEAPPLE Caramelised Pineapple Cutlett, Coconut Pannacotta, Mango Sorbet Pineapple Trifle
	CHOCOLATE     Valrhona Chocolate Fondant Poached Purple Fig Pistachio Ice Cream And Banyuls Syrup
	VANILLA     Vanilla Bean Rice Pudding Cherry And Bourbon Compote Glazed Poached Pear And Hazelnut Parfait
	PASSION FRUIT      A Hot Souffle Of Passion Fruits Served With a Passion Fruit Sauce, Garnished With Passion Fruit Sorbet  And Passion Fruit Curd

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