Easter Supper

April 19, 2019 @ 7:15 pm – 11:15 pm
Easter Supper

End your 40 day fast with a splendid supper.  A choices of starters, mains and puddings.  Celebrating the best of local ingredients and with a fabulous Spring theme.  How absolutely splendlicious (splendid and delicious).



Ceviche or Guacamole 

Sea bass and loch salmon cured with lime juice and coconut milk and served in bowls on crushed ice or guacamole and sun blushed tomato pesto served with warm herb and smoked salt tortillas


Beef Carpaccio

Peppercorn coated, rare fillet slices. Pink horseradish, Rocket and balsamic dressing. Olive oil toasts.


Duck Confit 

Slow cooked duck leg, white wine and juniper reduction. Creamy aligot mash. Roasted tomato, courgettes and yellow pepper salad.


Spring Lamb Koresh

Our take on an Easter lamb dish. Using fragrant Persian spices the lamb is oven cooked for 5hrs and layered with basmati, saffron and kaffir lime rice. Mint yoghurt and mango salsa.

Seared Tuna and King Prawn Niçoise salad

Warm Niçoise of vine roast tomatoes, French beans, charlotte potatoes, Kalamata olives, poached free-rage egg and our house vinaigrette. Topped with seared line-caught, yellow fin tuna steak and smoked garlic king prawns.


Basque vegetable stack

Aubergine, peppers, courgettes and sweet potato with melted chèvre blanc. Honey, orange and walnut glaze. Piment d’Espelette, roasted pepper and tomato sauce.

Desserts or Cheese

Cardamom, ginger and white wine pear with meringue and honey mascarpone


Choc heaven. Trio of mini desserts. Cointreau Orange pot au chocolate, mini Montreux waffle, Club brownie square

Price £39

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