A Soup of Scottish Rope Grown Mussels Flavoured with Saffron, Turmeric and Pernod

Seared Red Mullet Fillets with a Salad of Spicy Moroccan
Style Cous Cous and a Capsicum Butter Sauce

Natural Smoked Haddock Dauphinois with Pan Fried Scampi Tails and a French bean Salad with Seasonal Leaves

Duck Confit and Portobello Mushroom Terrine with Toasted Brioche and Homemade Chutney

Homemade Olive Bread with Italian Plum Tomatoes, Mozzarella Char grilled Aubergine and Pesto Baked in the Oven and served with a Wild Rocket Salad

Gilbey’s Tasting Plate for Two People

Char-Grilled Fillet Steak with Pommes Anna, Root Vegetables,
Wild Mushrooms, Grapes and a Madeira Jus

Cannon of Lamb with a Pave of Mediterranean Vegetables,
Pommes Parmentier and a Rosemary Jus

Roast Quail on a Potato and Chive Galette with Crispy Parma Ham, Flageolet Beans and a Raisin and Port Jus

Baked Cod Fillet with a Grain Mustard Mash Potato, Broad Beans and a Fish Cream Sauce

Whole Baked Bream with Crushed New Potatoes, Olive Oil, Herbs and a Bouquetiere of Vegetables

Hot Chocolate Fondant with a Pistachio Crème Anglaise and Vanilla Ice Cream 

Scottish Raspberry and Malt Whisky Parfait with Toasted Oat and Lavender Shortbread 

Date Almond and Armagnac Tart with Crème Fraiche 

Orange and Grand Marnier Pannacotta with a Strawberry and Cranberry Compote 

Dorset Blue Vinney and Walnuts with Seasonal Leaves Raspberry Vinegar, Smoked Paprika Oil and Toasted Homemade Walnut Bread

A selection of French and English Cheeses served with Biscuits and Homemade Bread