Seared Foie Gras served with Mixed Greens dressed with Farquhar dressing, Pomegranate, Plum and Port Wine Emulsion
Tapas - Fried Onion Ring & Mussels
Smoked Salmon with Poached Free Range Chicken Egg, Herb Crusted Wild Mushrooms, Fresh Greens completed with Hollandaise Sauce and briny pops of Salmon Roes