A Taste of La Bécasse

 

 

BUTTERNUT SQUASH

Butternut squash and sage risotto,
crispy “Haytons Bent Farm” quail’s egg, amaretti biscuit

 

 

PIG'S HEAD

Jellied pig’s head ballotine, chick pea salsa,
preserved lemon, hummus and coriander

 

 

SALMON

Pan fried Loch Duart salmon,
curried lentils, cauliflower, apple, citrus jelly 

 

 

PARTRIDGE

Locally shot partridge breast and leg, bread sauce, savoy cabbage, smoked bacon and blackberries

 

 

CHEF'S PRE-DESSERT

 

 

WHIMBERRY

Warm almond financier, whimberry compote,
lemon thyme ice cream

 

LUNCH TASTING MENU £40 per person  

 SELECTED WINE PAIRING £29 per person

 

available lunch only from january until November 2011

A discretionary 12.5% service charge will be added to your bill.

 

sAMPLE Only.  sUBJECT TO CHANGE.