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A classic Arnold Bennett omelette featuring smoked fish, topped with cheesy sauce and served with a fresh radish salad.
Twice-baked cheese soufflés served with a decadent cream glaze and a sweet, crunchy dandelion and walnut salad.
Pan-seared sirloin steaks topped with bright green brioche crumbs, served with grilled plum tomatoes and a fresh avocado salad.
Succulent pheasant breasts stuffed with homemade roasted garlic butter, breaded, fried, and served with a fresh broad bean salad.
A classic seafood starter featuring steamed prawns and langoustines with homemade Marie Rose sauce, served in cocktail glasses.
Elegant cucumber-wrapped parcels filled with a salmon and ricotta mixture, served with a fresh winter leaf salad and house dressing.
Seared T-bone steak served with homemade béarnaise sauce, crispy beer-battered onion rings, and a fresh herb-dressed green salad.
Sweet roast beetroot and shallots mixed with seasonal vegetables warmed in honey-mustard dressing, topped with mozzarella and blue cheese dressing.