(Chicken Liver Pate Served With Toasted Bread, Butter, Homemade Red Onion Chutney & Salad Garnish)

(Crumbled Feta Cheese, Shredded Cabbage & Lettuce, Black Olives, Tomato, Cucumber, Red Onion with a Carob Syrup & Olive Oil Dressing, Topped With Seasonal Fruit)

(4 x Tempura Lightly Battered Jumbo King Prawns Drizzled with a Sweet Chilli Sauce)

Portobello Mushroom Topped With Creamy Mixed Mushrooms & Garlic – V

(Deep Fried Cyprus Halloumi Batons Served Drizzled In Greek Yoghurt & Pomegranate Seeds)

Roasted Zucchini, Potato & Cheddar Cheese Soup Served With Bread – V

(Indian Spiced Potato Cake Served With Curried Chick Pea Salad, Herb Hari Dressing & Yoghurt)

Pan Seared Duck Liver Foie Gras With Strawberry Compote

Black Truffle, Mushroom & Ricotta Filled Pasta, Drizzled With Truffle Oil

Baked Pear With Blue Cheese & Ginger, Topped With Chopped Walnuts – V, GF

Deep Fried Fresh Baby Calamari, Coated In A Buttermilk Style Coating Served With Sriracha Mayo Dip