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February's Features

  • Writer: Chris Beard
    Chris Beard
  • Feb 4, 2019
  • 1 min read




Roasted potatoes, wild boar and truffle oil with fior di latte cheese.





Warm up with our leek and potato soup. Each portion will be served with homemade croutons and a drizzle of olive oil.





Pan cooked scallops, zucchini and cherry tomatoes served with linguine pasta.





Laker Lite, Fenelon’s Vienna Larger and Beau’s Lug Tread





Benjamin bridge’s Nova 7 (2017)


 
 
 

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