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Crispy chickpea pancakes topped with a gammon and mushroom fricassee and golden pan-fried monkfish cheeks.
Seared beef fillet wrapped in pâté, mushrooms, and spinach, encased in homemade puff pastry and served with Madeira sauce.
Pan-seared peppercorn-crusted steak served with a rich whisky mushroom sauce, crushed new potatoes, and sautéed baby spinach.
Handmade pasta filled with sautéed ceps and aromatics, served with a nutty sage brown butter and toasted nuts.
Succulent duck and courgette slices rolled into tournedos, seasoned with porcini powder, then grilled and served with a zesty salad.
Succulent griddled veal rump steaks served with buttery roasted cep mushrooms and a crisp, nutty mixed leaf salad.