skip to Main Content

Valentines menu

Served with a glass of Champagne on arrival
Homemade truffle gnocchi with asparagus and conti cheese sauce. (V)
Scallops pan-fried, caramelised salsify, truffle butter sauce.
Marinated salmon served with fresh crab, sorrel mayonnaise.
Roast Seabass with lobster Thermidor croquette, large red prawn, lobster sauce.
52 day dry mature fillet steak. “Rosini” with sauteed foie gras.
Breast of duck with red cabbage, parsnip purée, blackberry jus.
Pot au Chocolate with pistachio ice cream.
Fresh raspberries with pink champagne sorbet.
Selection of French cheese