Amuse bouche
Spiced parsnip sip with crispy pancetta and curried cream
Starter
Hot-smoked Loch Duart salmon with crispy quail’s egg, Buckie crab ravioli,
winter shoots and a lemon and crab hollandaise
Main
Roasted loin of Glenfernate venison with butternut squash puree, spiced poached baby pear, truffle gnocchi, winter greens and sauce grand veneur
Pudding/dessert
Passion fruit soufflé with mango panna cotta, almond biscotti with caramelised pineapple, Pina Colada ice-cream and a pineapple crisp
