Smoked haddock risotto with roasted butternut squash and parmesan crisp

Spiced Pigeon Breast with red onion marmalade and a port wine jus

Seared Salmon with brandade, vine tomatoes, dill and cider vinegar syrup

Chicken breast with ratte potatoes, savoy cabbage, Wild mushrooms and a Port wine sauce

Banana tart tatin with vanilla ice cream and butterscotch sauce

Apple, Pear and nut crumble with cinnamon ice bream and vanilla sauce
(contains nuts)