Entrées
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Salad of summer vegetables, hand picked leaves,
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Walnut vinaigrette & creamed Périgord goat cheese
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Lasagne of chicken, celery, light celeriac & truffle velouté
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Poached Scottish lobster salad, mango & herb fromage frais
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Warm Lincolnshire smoked eel, seared foie gras & caramelised Victoria pineapple
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Marinated Loch Duart salmon, Dorset crab, lemon & caviar dressing
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Ballotine of cured foie gras, pain d’épices, pear & lemon
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Chicken consommé & soft boiled quail egg
Plats Principals
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Risotto of sun dried tomato, mascarpone & aged parmesan
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John Dory, seared scallop, orange braised endive & curry oil
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Confit fillet of halibut, crab pommes écrasées, courgette & radish purée
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Fillet of Glen Fyne beef, braised cheek, English carrots & Madeira jus (Supplement £5)
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Cornish lamb cutlet, ricotta stuffed piquillo & braised shank bouillon
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“Pot au feu” of Poulet Noir & stuffed baby lettuce with foie gras
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Braised veal sweetbread, pommes purée & morrel mushrooms
Desserts
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Black forest martini
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Hot chocolate fondant
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Szechuan pepper ice cream & almond milkshake
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Peanut butter parfait with chocolate pearls & berry jam
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Caramelised pear tarte tatin, Calvados crème fraîche & caramel sauce (for 2)
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Mara des Bois strawberry panacotta & honeycomb
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Selection of seasonal cheese (supplement £5)
£58 three courses
Tea or coffee, Petit Fours £4.75
Head Chef André Garrett
Price includes VAT; a discretionary service charge of 12.5% will be added to your bill.
For our guests with dietary requirements or food allergies please ask for the manager who will advise on the ingredients used within this menu.
