4 FEBRUARY - 11 MARCH
  

 
PAN-FRIED GOATS CHEESE
with quince marmalade, sweet potato cannoli with vgetables and mascarpone, fresh salad

 
GARLIC CREAM SOUP
with cheese on rye toast
 

SALMON TROUT FILLET
buttered green tagliatelle with ginger, garlicky spinach, vegetables brunoise in white wine reduction

   
DUCK CONFIT CROUSTADE
with apple and horseradish purée and cornel sauce
   

BRAISED PORK CHEEKS
with red cabbage and apple stuffed sarma and spaetzl

   
FILLET OF BEEF IN YORKSHIRE PUDDING
with potato purée, creamed corn and horseradish whipped cream

 

CREAM CHEESE MARBLED BROWNIE
with baked pear sorbet and pear coulis