Coquilles St Jacques
Argentinian scallops in a creamy sauce topped with smooth mash and hand-topped with breadcrumbs and fresh parsley
Luxury prawn cocktails (GF)
Honduran king prawns and juicy Atlantic prawns in a brandy-infused marie rose sauce
Cheese and leek soufflé tarts (V)
Made with butter-enriched puff pastry, extra-mature cheddar and red leicester
Duck parfait and orange glaze
Smooth duck liver parfait cooked with ruby port and thyme, enriched with cream and butter and finished with a smooth orange glaze
Triple cheese bake (V)
The perfect combination of Barber’s 1833 cheddar, red leicester and mozzarella cheese
Crispy tempura vegetable fritters (Ve)
Mixed vegetables and chrysanthemum greens coated in a crispy tempura batter, served with a black vinegar dipping sauce
Prawn tempura with sriracha and lime mayo
Crispy, light tempura prawns with an Asian-style mayo dressing