PAN FRIED KING SCALLOPS
With green asparagus and red onion crust, caper vinaigrette and hollandaise sauce
CAPPUCCINO OF WHITE BEAN AND TOMATO
With a red pepper rouille
POMEGRANATE SORBET TERRINE
With passion fruit and mango puree
ROAST FILLET OF CUMBRIAN BEEF
With a ragout of shin, truffle and chervil
Served with rosti potato and robust jus
WARM DARK CHOCOLATE FONDANT
Served with a pistachio nut Anglaise and a vanilla tuile with an orange and caramelized apricot ice cream
FRESHLY GROUND CRAGWOOD COFFEE
With home-made chocolates |