| SPECIALS MENU |
|
| Starters |
|
| Whitebait timbale with tuna tataki, saffron mayonnaise and an oriental sesame dressing |
30
|
| Tempura lambs brains, black pudding and scallops with a green peppercorn beurre blance |
30
|
| |
|
|
Main Courses
|
|
|
Oven roasted semi boned quail with wild mushroom risotto and truffle jus
|
48 |
| Wild mushrooms, baby onions and wild rice ragout, topped with pastry and baked (V) |
46 |
|
|
| All mains include seasonal vegetables |
|
|
|
