Below are some suggestions to inspire when creating a menu.
Dishes using seasonal ingredients aren’t available all year round.
If you have any dishes you would like to suggest, please do so.
- French onion soup served with Welsh rarebit croutons
Celeriac and pesto soup
Thai flavoured fish broth served with a fragrant and chili mix
Butternut squash, coconut and lemon grass soup
Beetroot and Bramley apple soup served with goats cheese (lovely hot or cold) - Papaya salad (som tum) with or without Thai fishcakes
Fresh asparagus with hollandaise sauce
Portobello mushroom filled with goats cheese, topped with pine nuts and served with caramelised red onions
Grilled halloumi, Moroccan carrot salad, humus and flat bread
Cherry tomato and pecorino tart tatin
Mixed mushroom and cognac ragout with potato fritter
Spinach and herb fritters served with lime butter
Fresh figs, ricotta, pine nuts, honey dressing
Roasted cauliflower with pomegranate molasses and currants sprinkled with Dukkah - Fresh poppy seed tagliatelle with a brandy and cream wild mushroom sauce
Butternut squash and feta ravioli
Chicken liver ravioli with sage butter
Rabbit and black pudding ravioli in a light mushroom sauce - Pea, broad bean and mint risotto
Asparagus and pancetta risotto
Butternut squash and sage risotto - Chicken liver and Marsala pate, melba toasts
Ham hock terrine served with cauliflower piccalilli - Warm Duck salad with a fresh mango, pawpaw and ginger salsa and hoi sin dressing
Moroccan spiced lamb filo parcel served with a harrisa crème fraiche
Carpaccio of beef served with beetroot, rocket and horseradish salad
Chicken liver, black pudding and chorizo pan fired served with patatas brava - Squid stuffed with mushroom, pinenut and pecorina served with a rich tomato and balsamic cream sauce
Galician style octopus salad, crusty sour dough French stick
Salt cod croquettes
Grilled sardines, burnt lemon butter and samphire
Cod fishcake served with a tomato salsa
Smoked mackerel pate with a watercress and spinach salad, with an orange blossom dressing
Tuna coated in a pistachio crust served with a mango and pawpaw salsa