Poached Egg, Bacon & Black Pudding Salad with Red Wine Sauce
(√Dairy, √Egg, √Gluten, √Pork)
Pan-fried Fillet of Trout with Chorizo Fricassee & Peas
(√Dairy, √Fish, √Gluten, √Pork)
Dark Chocolate Cappuccino Mousse with Chocolate Brownie
(√Dairy, √Egg, √Gluten, √Vegetarian)
Served the Poached Egg with crispy Potatoes, Bacon and crispy Black Pudding, dressed Leaves and Red Wine Sauce made from mirepoix, Bay Leaf, Red Wine, Stock and Demi.
Gently pan-fried the Trout in clarified Butter just to cook it through and served with Potato and Chorizo Fricasse cut much smaller and finished with a Pea Veloute and Shallot, Caper and White Wine Dressing.
Dark Chocolate Mousse, flavoured with Coffee, topped with whipped and poured Cream served with a soft and gooey Brownie.