Chef Jurijs Sidelniks

Summer salad,crackers,crisps and dips

Grilled corn on cob with herby butter

Bbq pork neck on skewers 3 ways marinade, rosemary duck fat potatoes,and dip selection

Apple and red currant crumble with rum and rasin ice cream

Vanilla creme brulee with fresh raspberry

Pear and Prosciutto salad,with shaved parmesan and roasted pine nuts

Cured salmon in dill and beetroot on soda bread toast,chive cream cheese,dressed with lemon persillatde

Slow roasted leg of duck with thyme and olive sweet potato ,red wine reduction

Chicken thyes fricassee with herby Gouse fat roast potatoes and wild mushroom sauce

Caramel and toasted marshmallow tiramisu

Goats cheese tartlet with caramelised onion and balsamic reduction

Cured salmon in dill and beetroot on soda bread toast,chive cream cheese,dressed with lemon persillatde

Chicken thyes fricassee with herby Guess fat roast potatoes and wild mushroom sauce

Vanilla creme caramel with blueberries and salted biscuits

Pear and Prosciutto salad,with shaved parmesan and roasted pine nuts

Salmon and ricotta ravioli in light plum tomato broth

Slow roasted leg of duck with thyme and olive sweet potato ,red wine reduction

Raspberry backed cheesecake with vanila pod ice cream and mango coulis