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Chef's Features
Crab cakes
served on a bed of mescaline
greens, with a mango salsa, topped with a horseradish remoulade
Cranberry
balsamic glazed Irish Sea trout
accompanied by crispy, honey-glazed turnips and petite, sweet potato pancakes
Smoked rack of pork
with a port apple reduction,
accompanied by lemon dill carrots and apple-pear risotto
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