Starters - Venison carpaccio with rocket and parmesan
- Potted Shrimp with toasted walnut bread and a mixed leaf salad
- Pan fried scallops with pancetta and a pea and mint puree
- Asian crab salad with mango, ginger, red chillies and coconut and lime dressing
- Wild mushroom veloute with a parmesan crisp and truffle oil
- Smoked Salmon Tartar with a caper grebiche and char grilled ciabatta
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