For photos and descriptions of dishes click on the underlined menu items.
Starter
Seared scallops with Jerusalem artichoke puree and champagne sauce
Salad of smoked duck, orange and pommegranite
Walnut crusted goats cheese with beetroot salad and walnut oil dressing
Main course
Roasted fillet of Sea bass with saffron and mussel paella
Individual fillet of beef en croute with pink peppercorn sauce, roast celariac and baby leaf kale
Open ravioli of asparagus and wild mushrooms gratinated with parmesan
Dessert
Trio of chocolate desserts – dark chocolate tart with gold leaf, white chocolate and blueberry torte and a shotglass
of espresso and chocolate tirimisu
Passion fruit panna
cotta with shortbread hearts
Mango and strawberry cheesecake
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Coffee, tea and handmade
Valentine's chocolates
