Fillet of Smoked Scottish Trout with Beetroot & Mustard and Caper Sauce
Sirloin Steak with Bordelaise Sauce
Olive Oil Cake with Lemon Sauce and Lemon Curd Ice-cream
(√Dairy, √Gluten, √Vegetarian)
Served the warm Smoked Trout on sliced cooked Beetroot (washes the colour looked like Carpaccio!), pickled Beetroot and Raw Beetroot through the spiraliser, julienne of Fennel and Mayonnaise, 3 Mustard and Caper Dressing.
Sirloin Steak with a Bordelaise Sauce, Pommes Fondant, steamed Carrot, Broccoli and Asparagus.
Rich and moist Olive Oil cake with bitter Lemon Sauce and Lemon Curd Ice-cream.