A Valentine Affair – 13 February

A glass of Prosecco to start an evening of fine dining with a medley of spinach and ricotta ravioli or seared salmon followed by duck with red cabbage and caramelised apples.

A choice of desserts brings the evening to a sweet ending.

Spinach and Ricotta Ravioli with Sage Butter (v)


Seared Salmon, Apple and Radish Salad

Confit Duck Leg with Braised Red Cabbage, Caramalised Apples and Peppercorn Sauce


Poached Paupiette of Sole and Salmon with Lemongrass and Cheese Sauce


Goats Cheese Fig and Olive Tart (v)

Served with Dauphinoise Potatoes, Kale, Olive oil and Red Wine Vinegar

Assiette of Apple – Tart Tartan, Apple Crumble Panacotta and Apple Sorbet


Chocolate Fondant Cherry Yoghurt Ice-cream