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«