New Spring Menu 2010

• Finely sliced Duck with shredded Cucumber wrap dressed with Sesame Seeds
• A Morel Mushroom & Ricotto Pate with homemade Garlic Croustade
• Crab on Malibar - A luxurious blend of Orkney Crab with Crème Fraise and Lime Zest in a light handmade Pastry case
• Fine Asparagus Tips wrapped in Filo with a Date Chutney dip
• Purple sprouting Brocoli skewers with Wiltshire Cheddar marinade
• Roasted Artichoke with Buffalo Mozzerella in a fresh Basil Oil dressing

All the above are made with the finest ingredients that are in season and readily available fresh in the months of April & May