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Starters 3
Courses £45
Supplement
| Foie gras terrine and parfait with Madeira jelly, Spring truffle and duck bits |
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£ 0.00 |
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| Carpaccio and tartare of beef fillet with a horseradish bavarois, classic garnish and salted focaccia bread |
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£ 0.00 |
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| Roast local scallops, minestrone of lamb sweetbread, ballotti beans and caper berries |
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£ 0.00 |
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| Cashew nut crusted foie gras with mango and mint chutney, mango sorbet |
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£ 0.00 |
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| White crab cocktail with sweetcorn and basil "vichicoise", crab jelly |
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£ 0.00 |
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| Poached free range duck egg salad with new season morels, gnocchi and herb sabayon |
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£ 0.00 |
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| Lightly poached Royal Bay oysters with Sevruga caviar and linguine |
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£ 0.00 |
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Main Courses
| Grilled local seabass, scallop carpaccio, amfire, lime and sauce "vierge" |
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£ 0.00 |
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| Roast local turbot with braised frogs leg, minted peas, herb gnocchi and chicken emulsion |
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£ 0.00 |
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| Roast loin of Yorkshire venison, chocolate tortellini, medjool dates and ginger scented quinoa |
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£ 0.00 |
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| Confit of belly pork with glazed pig cheek, apple pave, roast foie gras and langoustine brochette |
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£ 0.00 |
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| Assiette of Welsh lamb, "Saint Maure de Touraine", rosemary and Jersey honeycomb |
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£ 0.00 |
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| Fillet of roast Angus beef with truffle scented woodland mushrooms, "pomme anna" |
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£ 3.50 |
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| Warm buttered lobster tail with home made macaroni, crab and fennel "ceviche" |
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£ 6.00 |
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A 10% service charge will be added to the bill
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