Organic Loch Duart calmon carpaccio

with lemon, crème fraiche, cucumber, egg, capers & crostini

Butter ’laitues’ salad

with bartlett pears, candied walnuts, watercress, & roaring forties blue

Heirloom tomato salad

arugula, feta cheese, basil, olive oil & balsamic

Smooth leek & potato soup

with parsley, chives & truffle oil

Baked Laura Chenel Goat Cheese

with basil pesto, tomato, concassee & pinenuts

Grilled Local Calamari

with honey spice, flageolet, lemon zest & arugula

Steamed Prince Edward island mussels

with garlic, white wine, parsley & grilled bread