Photo by Mark Law Photography
A la Carte
LANGOUSTINE
Scottish langoustine carpaccio, “water dressing” and claw beignet
CRAB
Crab risotto, orange and vanilla puree, basil jelly and fennel salad
RABBIT
Rabbit and foie gras mosaic, pickled baby carrot and fresh pea salad, tarragon mustard
GOAT’S CHEESE
Goat’s cheese and beetroot salad, hazelnut and raspberry dressing, balsamic vinegar gel
PIGEON
Squab pigeon breast ballotine, pan fried foie gras, wasabi, mango salsa, port and sesame emulsion
SALMON
Poached organic salmon pave, dill gnocchi, lettuce ravioli and white wine veloute
HALIBUT
Roast halibut fillet, parsley risotto, cauliflower carpaccio, crispy confit garlic and sherry jelly
GUINEA FOWL
Chargrilled guinea fowl breast, leg ballotine with pickled pink peppercorns, asparagus, strawberry and tarragon jus
LAMB
Roast chump and braised shoulder of spring lamb, basil pomme puree, aubergine chutney, ratatouille dressing and black olive oil
QUAIL
Tunnel boned quail farced with smoked chicken, new season morelles, confit pink grapefruit, pineau des charentes sauce
CHEF’S PRE DESSERT
CHERRY
Red wine soufflé, black cherry, creme fraiche sorbet
STRAWBERRY
White chocolate mousse, gariguette strawberries, candied pistachios and confit lime sorbet
CHOCOLATE
Dark chocolate tart, white coffee ice cream, ginger crumb and amaretto foam
PINEAPPLE
Pineapple carpaccio, fresh mango, cardamom sugar and creamy rice
CHEESE
Selection of British & French cheeses from the trolley
As an additional course, £10 supplement
THREE COURSES £49
TWO COURSES £41
»Sample Only«