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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Ballotine of cured foie gras, pain d’épices, pear & lemon
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Lasagne of chicken, celery, light celeriac & truffle velouté
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Cured Loch Duart salmon, lemon & caviar dressing
Plats Principal
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Fillet of Glen Fyne beef, English carrots & Madeira jus
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Risotto of sun dried tomato, mascarpone & aged parmesan
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Confit fillet of halibut, pommes écrasées, courgette & radish purée
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“Pot au feu” of Poulet Noir & stuffed baby lettuce with foie
Desserts
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Mara des Bois strawberry panacotta, confit olives, basil & honeycomb
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Hot chocolate fondant, Szechuan pepper ice cream & almond milkshake
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Peanut butter parfait with chocolate pearls, salted nuts, milk ice cream & winter berry jam
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Selection of seasonal cheese (supplement £5)
£58 three courses
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.
