Dinner Menu for 22/08/2018

Grilled Goat’s Cheese with Black Pudding, Pancetta and Pickled Shallots

(√Dairy, √Gluten √Pork)

 

Pan-fried Sea Bass with Caramelised Onions and Sweet Peppers

(√Dairy, √Fish, √Gluten)

 

Walnut Butter Scones with warm Berries and Orange Double Cream Custard

 (√Dairy, √Eggs, √Nuts)

Served the grilled Black Pudding on top of Apple puree, then crispy Pancetta, Leaves with Croutons and finally the Goat’s Cheese. Served with a tangy Apple and Cidre Dressing.

Pan-fried the Sea Bass and served on a crispy Pastry circle with caramelised Onions, Sweet Peppers, Pommes Saute and Asparagus with a Shallot, Caper and Tomato Dressing.

Warm Scones, warm Berries and lashings of Orange Custard finished with Double Cream. Make sure the Custard is sweet – the Berries will be very tart.

Goat's Cheese with Black Pudding - 20180822

Sea Bass with Onions and Sweet Peppers - 20180822

Walnut Scones with Berries and Orange Custard - 20180822