23rd February – 1st March

Available for Luncheon and Dinner

in our Restaurant and Bar

Pan Seared Rye Bay Scallop

Sweetcorn & Bacon Risotto, Brown Butter, Lemon

Rye Bay Scallop Ceviche

Blood Orange, Chilli, Lemongrass, Apple, Ginger

Poached Rye Bay Scallops Veronique

Noilly Prat, Grape, Tarragon

Rye Bay Scallop Grenobloise

Confit Lemon, Capers, Croutons, Celeriac Puree

£16.50 Starter

£25.50 Main Course