|
Starter
- Sautéed calf’s liver with red onion confit and bacon
- Hot oyster mushroom salad Served with fresh grated Parmesan and balsamic vinegar
Main
- Braised lamb shank with butter mash and a rich red currant sauce
- Spicy chickpea ragout
- All served with seasonal vegetables
Dessert
- Deep filled lemon cheesecake
- Chocolate and raison biscuit truffle cake
|