We’re eager for the Summer but want to wave a final goodbye to the glorious Spring first. This is a Spring-tastic four course Supper just for you. Perhaps we’ll even be able to have drinks on the terrace to begin…
Sweet potato and sweetcorn. Smoked mozzarella croutons
Roasted Vegetable Terrine
Layers of aubergine, courgette, peppers, sweet potato and spinach. Served with with a roasted pepper sauce and basic oil.
Peppercorn coated, rare fillet slices. Pink horseradish, Rocket and balsamic dressing. Herb toasts.
Basque Goats cheese
Olive oil ciabatta, melted goats cheese with honey marmalade glaze. Chorizo, walnut and leaf salad.
Local eggs with cream, herbs, asparagus, peas, fried potatoes and feta cheese. Leaves with sticky tamarind dressing.
Flattened pork escalopes. Smoked garlic, oregano and pink peppercorn rub. Olive oil fried potato wedges with lemon and herb dressing. Tomato, olive and feta salad. Tzatziki
Massimo’s special with pancetta, sun blush tomato and basil. Tomato, red wine, cream and chilli pesto sauce. Pan fried potatoes and Parmesan shavings
White wine spiced griddled salmon with mint yoghurt, Creole seasoned crab claw with dill mayo and pan fried king prawns with smoked garlic butter. Mango salsa and triple fried chips
Valencia waffle with oranges, plums and raspberries in a rosé port syrup. Vanilla cream and flaked almonds
Pear, cardamom and ginger meringue with honeyed mascarpone
Affogato with clotted cream ice cream, dark chocolate sauce and a square of Plum, black cherry and a square kirsch brownie and shot of espresso
Club cheeseboard with fresh pecorino, Roquefort, Baron and Manchego with biscuit selection and Nicola’s chutney