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Fillet of
Monkfish Roasted With Curry Spices, |
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Mussel &
Saffron Stew,
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Tartlet of Leek, Salsify,
Smoked Haddock
Mashed Potato. |
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Roast Fillet &
Slow Braised Belly Pork, |
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Smoked
Paprika, Honey &
Vanilla Salt, |
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Orange &
Gewurztraminer-Braised Chicory, |
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Carrots,
Dubonnet Spiked Juices. |
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Sautéed Loin of Late Scottish Lamb, |
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Slow-Poached Shoulder & Spinach
Mousse in Creppinette, |
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Winter Root Vegetables, Pearl
Barley, |
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Red Wine & Garlic. |
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Poached & Roasted Quail (2 Birds) |
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Stuffed with White Truffle &
Foie Gras, |
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Thyme Roasted Shallots, Pied
Bleu, |
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Celeriac Puree, Truffled Quail
Stock. |
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Sautéed Fillet of Wild Halibut, Hand Dived Scallop , |
| Gratin
of Potato & Jerusalem Artichoke, |
| Green
Beans, Fresh Herb & Scallop Veloute. |
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