CHEF'S APPETISER
SALMON
HOT SMOKED SALMON,
JUNIPER & GIN PICKLED RHUBARB, BABY SORREL
PALLISER ESTATE RIESLING 2005
MARTINBOROUGH, NEW ZEALAND
FOIE GRAS
FOIE GRAS & PAIN D’EPICE “SANDWICH”, SMOKED DUCK,
PEACH & THYME CHUTNEY
ORGANIC PINOT GRIS MOELLEUX 2005
JEAN BALTENWECK, ALSACE
SEA BREAM
FILLET OF SEA BREAM WITH FENNEL, ARTICHOKE & TOMATO SALAD,
ROASTED SCALLOPS, LIQUORICE JUS
TEMPRANILLO - GRENACH ROSADO 2007
VIVANCO, RIOJA
SUCKLING PIG
BRAISED SHOULDER & CRISPY BELLY,
SAGE GNOCCHI, SMOKED APPLE PUREÉ
ETNA ROSSI 2004
TENUTA DELLA TERRA NERRE, SICILY
CHEESE
A SELECTION OF BRITISH & FRENCH CHEESES
£9.50 SUPPLEMENT
FERRIERA QUINTA DO PORTO TAWNY PORT
DOURO, PORTUGAL
£5 SUPPLEMENT
CHEF’S PRE DESSERT
RASPBERRY
OLIVE OIL CAKE, TARRAGON CREAM
FRESH RASPBERRIES & MILK SORBET
l'ILLA LATE HARVEST CHENIN BLANC 2007
NEWTON JOHNSON, SOUTH AFRICA
SPECIALITY GOURMAND MENU WITH
BY THE GLASS £115 PER PERSON
A discretionary service charge of 12.5% will be added to your bill
Last updated November 2008.
Sample only, subject to change.
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