Starters
Risotto
wild mushrooms, balsamic and walnut jelly
Organic salmon
‘mi-cuit’, spiced lentils, foie gras
Terrine
suckling pig, ‘piccalilli’ flavours
Velouté
pumpkin, rabbit ravioli, parmesan foam
Scallop
smoked, artichoke, hazelnut and watercress
Partridge
tart fine of shallot, quail egg, beetroot salad
|
Main Courses
John dory
crab, coriander and tomato
Venison
celeriac, bacon choucroute, sloe gin jelly
Roast organic chicken
stuffing, parsnip and watercress
Sea bass
olive potatoes, sardine vinaigrette
Turbot
pork belly, langoustines, lemongrass
Veal
cheeks, rump and sweetbreads, spiced dates
|
Desserts
Passion fruit and banana
rum and raisin panna-cotta
Pear shortbread
granite, poire william, pickled walnut
'Chocolate tiramisu'
Cassis
lemon, salted oats
Cucumber
lime, mango, yogurt
Cheeses
British and French
______________
Coffee and truffles
£4.25
|
