Oak smoked hot salmon

Oak smoked salmon with kohlrabi and green leaf salad ,green chili and pear chutney and toasted brown bread

Salmon with a brown shrimp butter

Baked salmon with a brown shrimp butter Served over zucchini, broccoli, green beans and chilli with a Sauvignon Blanc and crème fraîche sauce

Stuffed turkey

Turkey wrapped in bacon stuffed with chorizo sausage, dates and cranberries
served with roasted winter vegetables and a creamy Riesling wine thyme sauce

Slow cooked beef

Slow cooked beef marinated in winter spices and red wine served with roasted winter vegetables and a Port wine sauce

Mushroom Wellington

Porcini and portabello mushroom Wellington encased in a buttery puff pastry filled with fennel, spinach and gruyere  cheese served with a creamy white wine saffron sauce

Chocolate terrine

Chocolate, fig, walnut and raisin ‘terrine’ with an orange, apricot mascarpone cream

Almond brandy cake

Almond brandy cake
accompanied by a peach compote, cinnamon vanilla cream and a sweet wine syrup

Blackstick blue cheese

Blackstick blue cheese served with candied quince, spicy pecans and oat biscuits

Wild boar tarrine

Wild boar terrine with Italian preserved fruits(mustarda di frutti) relish and grilled brioche bread

Beetroot gravlax

Beetroot gravlax with creamy apple, celeriac, potato, puppy seed salad and crispy bread