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Saltimbocca of Monkfish on a bed of Cheddar and Swede Mash
and glazed in a Black Pepper Butter
Crispy Skinned Duck
placed on a Buttered Spinach, coated in a Sweet Caramel Sauce
with Muscat Grapes
Asparagus and Woodland Mushroom Tartlet
served with Roasted Vegetables and Herb Cream
Fillet of Beef with Crisp Rosti, Girolle Mushrooms, Baby Onions
and finished with a Parsley Cream
Seared Salmon placed on New Potatoes and Herb Salad dressed
in a Light Lemon Oil
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