menus for spring summer 2009

starters

Buffalo ricotta and grilled aubergine tart served with rocket, broad bean and tomato vinaigrette

Asparagus and broad bean salad with seared organic salmon and hollandaise,

Asparagus and broad bean slalad with scallops

Bruscetta with char- grilled fennel , artichoke, crab, chilli and lime

Provencal style Aioli with new seasons vegetables a la Grecque and sea bass

Rabbit , pork and Pistachio terrine with onion confit

Sicilian style sardines with pine nuts parsley and raisins in bruscetta

Home pickled herrings with dill mustard sauce and soda bread

mains

Lamb rump or neck fillet with roast aubergine, basil cream , vegetables and new potatoes

Boned and stuffed roast leg of lamb with garlic parsley and anchovy, rosemary jus, potato gratin Dauphinoise and seasonal vegetables

Garlic and rosemary Guinea fowl with spring onion mash, spinach, pine nuts and raisins and Manzanilla sherry gravy

Roast duck breast with cherries , celeriac and potato dauphinoise and market vegetables

Roast cod loin with chorizo mash , fennel stuffed with orange and olives, peas and broad beans, roast pepper and caper and basil sauce

Wild Halibut with warm charlotte potato, green bean and cauliflower salad , parsley and olive anchovy and caper salsa

Crisped flat bread with three tarators- pumpkin, walnut and courgette - caramelized radicchio, crispy onions and seasonal vegetables ( vegetarian)

Aubergine feta and roast pepper timbale with spinach, pine nuts raisins , shallots with oloroso sherry and carrot, orange and harissa cous cous with spiced yoghurt (vegetarian)

sweet

Dark chocolate nemesis with vanilla ice cream and espresso

Chocolate and cherry roulade

Mango parfait with passion fruit and pistachio meringue

Elderflower crème brulee and home made Cantucci biscuits

Seville orange marmalade ice with Pimms jelly and brandy snaps