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WIRRAL CHEFS SHINE: Adam's menu
STARTER
Tuna nicoise with a poached quail’s egg; king scallop with black pudding, pea puree and crispy Parma ham; mini salmon en croute.
MAIN COURSE
Rack of lamb with smoked bacon dauphinoise potatoes, honey-glazed chantenay carrots and fine beans wrapped in Parma ham, finished with a damson and chocolate reduction.
DESSERT
White chocolate cheesecake with an Amaretti biscuit base, topped with milk chocolate mousse and finished with a dark chocolate crisp
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