Example menu

Menu selection:

Home made soup

Roasted melon with mozzarella, paw paw molasses and peach chutney

Prawn, crab and avocado tian with avruga caviar and lobster oil

Pan seared scallops with courgette salsa and coriander oil (supplement applies)

Cured duck breast with chilli mango, lemongrass and sherry vinegar dressing

Smoked Scottish salmon with horseradish cream and lemon oil

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Pan fried duck breast with Savoy cabbbage and plum sauce

Roast rack of British lamb served with ratatouille, balsamic fondant potatoes & rosemary jus.(supplement applies)

Roasted chicken breast with duo of herb potato and spinach, confit onions and red wine jus

Pan fried rib-eye steak served with truffle mash, spinach and a red wine jus (served medium; supplement applies)

Pan fried sea bass with leeks, feves and & white wine sauce.

Leek & fennel cannelloni with Noilly Prat sauce.*

All served with a panache of vegetables and roast potatoes

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Chocolate tart with creme fraiche

Strawberry cheesecake with summer berry coulis

Creme brulee with almond biscotti and berries

Carpaccio of pineapple with a homemade sorbet and elderflower syrup

Vanilla panacotta with orange and biscotti

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Coffee & Mints

*Alternative vegetarian options are available

Please note that Blakes reserve the right to amend this menu. If you have any dietary requirements please inform your waitress. Food may contain nuts.