Starters

Roast Pumpkin Soup
Topped with fresh cranberries and fried ginger

Caramelised Chicory and Orange Salad
Topped with deep fried Parma ham and lemon oil

Terrine of Chicken
Pressed terrine of chicken, pistachio and foie gras dressed with prune and orange tea syrup

Bantry Bay Mussels
Braised with a rich fish cream sauce and fresh garden herbs

Goats cheese and Rocket Salad
Served with roasted vine tomatoes, Kalamata olives and basil oil

Marinated Salmon Tartar
Bound with anchovy mayonnaise topped with cucumber and quail egg

Avocado and Fig Salad
Dressed with virgin oil, sun dried tomatoes and vegetable crisps

Hand dived Scallops
Pan fried and laid on a bed of spicy le puy lentils with roasted red pepper oil and deep fried lemon grass