Appetisers

Duck Liver Terrine With toasted Brioche and Red Onion Chutney

Ravioli of Pumpkin With Chives and Fresh Basil in a Vegetable Broth

Scottish Smoked Salmon Tartare With Cream Cheese and Endive Salad

Saute Queen Scallops Trio of Scallops served on a bed of braised Puy Lentils with a Butternut Squash Veloute

Pan Fried Quail Served on a bed of Beetroot Salad

Creamy Rustic Wild Mushroom and Truffle Essence Oven Roasted Mushrooms with a Herb Puff Pastry Top

Lamb and Bean Soup Traditional Hungarian Meat Soup finished with Sour Cream

Vegetable Consomme Clear Soup served with a Sweetcorn Beignet

Seasonal Mixed Salad

Chunky saute diced Potato

Dauphinoise Potato

Tomato and Red Onion Salad

Wilted Spinach

Ratatouille

Karpati Style Pike Perch Pan Fried Fillet with Crayfish Tails, Mushrooms and Dill Cream Sauce served with Seasonal Vegetables

Grilled Salmon Broth Escalope of Char-Grilled Scottish Salmon in Bouillon and Seasonal Vegetables

Rump of Lamb 8oz Pan-Seared Rump of Lamb with Rosemary and Red Wine Jus served with Sweet Mash Potatoes and Seasonal Vegetables

Hungarian Veal Goulash Served with Egg Galuska Dumplings

Spinach and Ricotta Cannelloni With Passata Sauce and Roquette Salad

Jagermeister Fillet Steak 7oz Fillet of Beef poached in Jagermeister Cream Jus, braised Spinach, crispy Noisette Potatoes and Seasonal Vegetables