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.
