FOUR COURSE NEW YEAR’S EVE MENU

APPETIZER

Homemade mixed selection of appetizers served with dipping sauce

STARTERS

Devon Scallops
Grilled scallops wrapped with smoked pancetta on a bed of rocket salad and parmesan shavings.

Carpaccio di Manzo
Thinly sliced beef fillet topped with rocket salad and parmesan cheese shaves, olive oil and lemon.

Ravioli Sea Bass
Homemade black ravioli filled with sea bass, cherry tomatoes, dill, spring onions, Pernod and lobster sauce.

Burrata Pugliese
Soft creamy mozzarella, grilled vegetables, sun-dried tomatoes.

MAIN COURSES

Fillet Steak alla Sulema
Grilled fillet steak with wild mixed mushrooms, shallots, French mustard, brandy and cream sauce.

Whole Lobster Thermidor
Cooked with shallots, vermouth, béchamel, hollandaise sauce, cheddar cheese and seasoning.

Rack of Lamb
Roasted rack of lamb with red wine and rosemary sauce.

John Dory Fish alla Meunière
Pan-fried fillet of John Dory fish with white wine, capers and lemon sauce.

DESSERTS

Homemade cheesecake with Baileys, served with mixed fruit coulis.

Caramelised pear poached in red wine, served with blood orange sorbet.

Vanilla panna cotta topped with fresh fruit and homemade coulis.

TEA AND COFFEE

A La Carte Menu Available

Vegetarian options available upon request.

In order to secure your booking, we require a £60 non-refundable deposit per person.