STARTERS
“TARTAN SEAL” SCOTTISH SALMON MEDLEY
Home made smoked, gravad lax, jellied broth aspic, ceviche, potted
MAUBOURGUET’S MULARD DUCK FOIE GRAS TERRINE
"Lorette" Salad (celeriac, beetroots, lamb lettuce)
IONA SHELL DIVER SCOTTISH SCALLOPS CEVICHE SEASONED WITH “MATAGRINGO” SPICES
Avocado & mango Guacamoles lime flavoured
SPANISH BELLOTA CURED HAM FROM “LAS PEDROCHES”
Lemon/melon sherbet enhanced with candied green peppercorn
STEWED FENNEL IN MUSCAT WINE FROM SAMOS
Crispy bacon titbits & Parmesan tuiles
«4MINUTES» STEAMED CARLINGFORD IRISH LOBSTER WITH CAVIAR
Yukon gold potato & greens salad
«WHITSTABLE OYSTERS» FRITTERS ON THE SHELL
Mushrooms & spinach mash, foam of a Bombay Sapphire in fizz
«MY OWN RECIPE» OF CARLINGFORD COCKLE CLAM CHOWDER
Sherry flavoured clam stock topped with lemon sour syllabub
GAME & VENISON PIE WITH BRITISH PINOT NOIR WINE SAUCE
Puff pastry crust, field mix salad with walnuts apples & celeriac
BROILED «CRAPAUDINE" FARM RAISED QUAIL
Genuine romaine salad “Cesar style”
ORGANIC SWEET ONION SOUP “CHEF STYLE”
Topped with Montgomery’s West Country cheddar (PDO) soufflé
DUCK SOUP AU FOIE GRAS SERVED IN STEAMED RAVIOLI
From an original recipe of my friend Joe Shanghaî
FISHERMAN’S CATCHES
SEMI-BROILED “TARTAN SEAL” SCOTTISH SALMON STEACK IN NOILLY DRY BROTH
White veggies & mushrooms julienne, quinoa risotto
NORTHERN BRILL ROLL PAN SEARED IN OLIVE OIL & CHERVIL
Petite paella with shellfish & crayfish
PAN SEARED DUBLIN BAY PRAWNS WITH COARSE MALDON SALT BUTTER
Jersey potato mash with mixed vegetables brunoise
“SESAME & CANDIED GINGER COATED” SEMI-SNACKED STEACK OF RED TUNA
3 colours sweet peppers & sweet onion salad
CUTTLE FISH & DIVER SCALLOPS « BLACK TIE » STYLE SAUTE
Squid ink “pappardelle” noodles, sweet piquillo pepper
«4MINUTES» ROASTED CARLINGFORD IRISH LOBSTER
Liguria extra virgin olive oil "no butter" garlic, asparagus & porcini “vialone nano” risotto
CHARBROILED FILET OF TURBOT WITH PETITES HERBS
Walnut oil sabayon, petites greens vegetables monochrome
DEEP FRIED FILET OF PLAICE & ROOTS CHIPS
Orange, cilantro & jalapeño spiced tomato chutney
GAME, MEAT & POULTRY
BRAISED MEATBALLS & SHANK OF SUCKLING PIG
Spring mixed vegetables, Jersey Royal potato mash
MEDALLION & SWEETBREAD OF MILKFED VEAL « OSCAR »
Dublin Bay prawns, green asparagus tips, Sherry flavoured veal stock & Béarnaise sauce
LOIN TOURNEDOS OF ANGUS PRIME BEEF
Merlot sauce & bone marrow, varied onions compotes,
ROASTED SHETLAND LAMB RACK WITH CANDIED GINGER BUTTER
Eggplants & zucchini tomato stew, lamb kidney & sweetbread au vrai jus
BRIOLED FARM RAISED DUCK BREAST WITH ORANGE CARAMEL GLAZE
Leg & veggies cannelloni
BARBECUED RACK OF SUCKLING PIG
Honey & Balsamic sauce, roasted figs, fingerling potatoes
SWEETS & DELICACIES
AUNT PETTYPA'S AMERICAN FRUIT CHEESE CAKE
Graham biscuit crust, Cornish clotted cream cheese
PECAN NUTS CAKE GLAZED WITH BROWN SUGAR CARAMEL
Pecan ice cream with NY pretzels
LEMON VARIATION OF SWEET DELICACIES
Joconde cake, caramelized pie, caramelized custard, lemon zests ice cream, syllabub, limoncello aspic
LIGURIA VIRGIN OLIVE OIL ICE CREAM FRITTER (20 minutes prior order)
Mission figs salad in Late Harvest Riesling sauce
DARK«GRAND CRU» CHOCOLATE OF DECADENT DELICACIES
Black Forest cake, honey/almonds pie, custard, ice cream, charlotte mousse, rum flavoured hot chocolate
CORN MEAL UPSIDEDOWN CAKE CARAMELIZED«TATIN»
"Applejack Brandy" ice cream, espresso sauce,
ALMOND MILK «BLANC MANGER» WITH ROSE WATER CARAMEL
Crispy pistachio biscotti, puff pastry “palm tree” thin
ALE & LIME WARM SOUFFLE (20 minutes prior order)
Toasted “French brioche” Gingerbread ice cream
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