Starters

Roasted Vegetables, Crispy Leafs, Buffalo Mozzarella, Crispy Parma Ham, Ciabata Bread Crutons and Bazsamic Dressing

Home Made Fish Cake, Poached Egg, Mixed Leaf Salad, Lemon Wedge, Peas and Cheese Sauce

Stuffed Mushrooms : Portobello Mushrooms, Lardamos, Shallots, Herbs, Cheese, Rustic Bread and Mix Leaf Salad

Ham Hock and Pistachio Roll : Ham Hock Terrine, Granny Smith Apple, Shallots, Pork Scratchings, Watercress and a Mustard Dressing

Butternut Squash, Roasted Peppers and Coconut Chilli Soup

Mains

Chicken Breast stuffed with Chicken Mousse and Sun Dried Tomato wrapped in Panchetta

with Pan Fried Carrots, Stuffed Courgettes, Sugar Snaps, Fondant Poatoes and Taragon J'us Lie

Slow Cooked Pork Belly with Savoy Cabbage, Caramehis, Shallots, Carrots, Apple Sauce, Creamy Mash and J'us Lie

Pan Fried Sea Bream with Peas, Broad Beans, Potato Pearls and Beure-Blanc Sauce

Mushroom Wellington (V) with Saute Mushrooms, Puff Pastryserved with Savoy Cabbage, Cream and Lemon Thyme Sauce, Mixed Vegetables, Vegetarian Orzo and Sun Dried Tomato

Slow Cooked Beef Cheeks with Winter Roasted Root Vegetables, Creamy Mashed Potato and J'us Lie

Desserts

Home Made Brownie with Vanilla Ice Cream

Pear Bakewell Tart with Creme Angraise

Panna-Cotta served Rasberry Coulis

Eton Mess served Rasberry Coulis

Bread and Butter Pudding with Custard

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