Chef Osariemen

Roasted Butternut Squash Soup Garnished With Crispy Sage And A Drizzle Of Truffle Oil (Gf, Nut-Free)

Goat Cheese And Beetroot Salad With Honeyed Balsamic Glaze, Orange Segments, And Toasted Seeds (Gf, Nut-Free)

Wild Mushroom Arancini Served With A Light Garlic Aioli And Fresh Herbs (Gf, Nut-Free)

Pan-Seared Sea Bass With A Lemon Caper Butter Sauce, Served Over A Bed Of Wilted Spinach And New Potatoes (Gf, Nut-Free)

Roast Chicken Supreme With Thyme Jus, Seasonal Vegetables, And Creamy Mashed Potatoes (Gf, Nut-Free

Grilled Vegetable Ratatouille With A Rich Tomato And Basil Sauce, Topped With A Poached Egg (Gf, Nut-Free, Vegetarian)

Lemon And Basil Sorbet A Refreshing Citrus Burst (Gf, Nut-Free, Vegan).

Cucumber And Mint Granita A Cool, Palate-Cleansing Option (Gf, Nut-Free, Vegan).

Herb-Crusted Cod Served With A Saffron-Infused Risotto, Lemon Beurre Blanc, And Asparagus Tips (Gf, Nut-Free)

Wild Mushroom Risotto Finished With Truffle Oil And Parmesan Shavings (Gf, Nut-Free, Vegetarian)

Pan-Roasted Duck Breast With A Cherry And Port Sauce, Sautéed Green Beans, And Rosemary Potatoes (Gf, Nut-Free).

Vanilla Panna Cotta With A Mixed Berry Compote (Gf, Nut-Free)

Lemon Posset With A Gluten-Free Shortbread Crumb And Candied Lemon Peel (Gf, Nut-Free)

Eton Mess

With Crushed Meringue, Fresh Strawberries, And Whipped Cream (Gf, Nut-Free)