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Pan-Fried Monkfish Cheeks, Ceps ‘Paysanne’ and Chickpea Farinata
Crispy chickpea pancakes topped with a gammon and mushroom fricassee and golden pan-fried monkfish cheeks.
Classic Beef Wellington with a Madeira Jus
Seared beef fillet wrapped in pâté, mushrooms, and spinach, encased in homemade puff pastry and served with Madeira sauce.
Beef with Whisky and Mushroom Cream, Wilted Spinach and Crushed Tatties
Pan-seared peppercorn-crusted steak served with a rich whisky mushroom sauce, crushed new potatoes, and sautéed baby spinach.
Ceps Tortellini with Roasted Nuts and Sage Butter
Handmade pasta filled with sautéed ceps and aromatics, served with a nutty sage brown butter and toasted nuts.
Duck Breast and Courgette Tournedos
Succulent duck and courgette slices rolled into tournedos, seasoned with porcini powder, then grilled and served with a zesty salad.
Griddled Rose Veal Rump with Roasted Ceps and Mixed Leaf and Walnut Salad
Succulent griddled veal rump steaks served with buttery roasted cep mushrooms and a crisp, nutty mixed leaf salad.