Starters

Mille Fuille of Goats Cheese

with red onion marmalade and Jenny's apples

Beef Fillet Tartar

with Quail egg fritter

Oak Smoked Salmon

with Brown Bread, Red Onions and Capers

Carpaccio of Seared Tuna

on char grilled water melon With Lemon grass and ginger dressing

Study of Beetroot

with Redcurrant Jelly

Braised Suckling Pig Rib with Seared Scallop

Pressed Duck Foie Gras

Marinated in Middleton Reserve 1780 with iced smoky bacon

Pea and Mint Soup

Fish and Bacon Chowder

Baby Salad Leaves

with Feta Cheese Roasted Peaches and Green Asparagus

Warm Prawn Salad

With Pat's Organic Leaves and Lime and Chilli dressing

Main Courses

Roasted Brackland Duck Breast

with creamed mushrooms, seared foie gras and light German Beer Gravy

Roast Loin of Wild Irish Venison

Braised red cabbage With Parsnip chips and red wine sauce

Braised Suckling Pig

Maple sentenced turnip puree, Apple cider jam and sage jues

Slow roasted Lamb Rack

With local greens and Thyme jus

Oven roasted Aubergine and Halumi cheese

6oz Fillet Steak

with Prawn tails and garlic butter Braised Oxtail Seared Fois Gras

8 oz Sirloin Steak

12oz Sirloin Steak

Nolan's Beef Selection

6oz Ribeye Steak with Pepper Crust
BBQ Short Rib with Honey Glaze
Braized Ox-tail

16oz T-Bone Steak

Pan roasted Wild Irish Sea Bass

with Grilled Potatoes and Side Salad

Charred Monkfish

wrapped in Parma Ham with roasted pepper Tomato coli and basil tempura

Roasted Cod Fillet with Lobster

minted Peas Crushed Potatoes and lemon dressing