Table D'Hote

Soup of the Day

Pigeon and wild mushroom risotto with prosciutto ham

A salad of marinated herring and langoustine tails

A third of a dozen fresh Kilbrandon oysters

Pan - seared hand - dived scallops with crisp lardons and a honey mustard dressing

*****

Fillet of turbot dusted in Cajun spices, set on a bed of chive mash with a sweet chilli dressing

Grilled fillets of plaice masked in a wild mushroom and parmesan sauce

Pan - seared salmon fillet with a citrus and tarragon butter sauce

Baked fillet of cod topped with a black olive and blue cheese crumb with a tomato and coriander dressing

Pan - fried collops of beef served with a horseradish and thyme sauce

*****

Crème brulee

Pecan pie served with butterscotch sauce

Orange and Pistachio nut parfait served with a compote of berries

Warm chocolate pudding with a black cherry and Hirsch

A selection of well matured cheeses
(supplement of £1.50)