SALMON
CONFIT OF ORGANIC SALMON, PICKLED MOOLI
& WASABI MAYONNAISE

GOAT’S CHEESE
MILLE FEUILLE OF GOAT’S CHEESE & PAIN D’ÉPICE,
QUINCE CHUTNEY

SCALLOPS
ROASTED SCALLOPS WRAPPED IN SMOKED SALMON,
CELERY & CAPER DRESSING

DUCK
SMOKED BREAST & CONFIT LEG OF DUCK,
PAN FRIED FOIE GRAS, SPICED CHERRIES & CRACKLING

VENISON
SADDLE OF VENISON, SPICED RED CABBAGE,
BLACKBERRIES & SAUCE “GRAND VENEUR”

MALLARD
SLOW POACHED BREAST OF MALLARD,
PAN FRIED FOIE GRAS, BRAISED CHICORY & SPICED KIRSCH JUS

HALIBUT
PAN FRIED TRANCHE OF HALIBUT, CRAB RISOTTO
& TEMPURA OF SOFTSHELL CRAB

OXTAIL & MONKFISH
ROASTED MONKFISH & BRAISED OXTAIL,
PARSNIP PURÉE & RED WINE JUS

 
  CARROT & GINGER
STICKY GINGER CAKE, CARROT SORBET
& GINGER CREAM 

SOUFFLÉ
PRUNE WITH ARMAGNAC SOUFFLÉ & ICE CREAM

WINTER FRUIT
WINTER FRUIT CARPACCIO, BAKED VANILLA CHEESECAKE
& WARM CINNAMON DOUGHNUT

TIRAMISU
FLAVOURS OF COFFEE & CHOCOLATE

CHEESE
SELECTION OF BRITISH & FRENCH CHEESES
FROM THE TROLLEY, RAISIN BREAD
& HOME MADE BISCUITS
As an additional course £11 supplement

TWO COURSES £56
THREE COURSES £65
A discretionary service charge of 12.5% will be added to your bill


Last updated 10th February 2009
Sample only, subject to change.