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Oil infused with charred leeks creates a mayonnaise served with fried mushrooms, grilled leeks, poached egg yolks, and croutons.
Scallops seared in butter served with glazed garden peas, chanterelle mushrooms, and a fresh mint cream sauce.
Buttery toasted brioche topped with sautéed wild mushrooms and perfectly poached eggs, finished with fresh parsley for a gourmet brunch.
Partridge breasts wrapped in spinach, pastry, and potato strings, deep-fried and served with pickled blackberries and carrot purée.
Simply fried brill fillets served in a creamy cider and clam sauce with seasonal vegetables and fresh herbs.