| Starters | | |
| | | |
ROASTED TOMATO SOUP
Basil Oil, Tapenade
Crostini | | |
| | | |
SMOKED SALMON AND HORSERADISH MOUSSE
Keta
Caviar, Toasted Brioche, Mixed Cress Lettuce | | |
| | | |
CHICKEN LIVER PARFAIT WITH CURED HAM
Home
Made Piccalilli, Marinated Celeriac with Grain Mustard Grilled Garlic Ciabatta
| | |
| | | |
| | | |
| Main Courses | | |
| | | |
BAKED FILLET OF 'ATLANTIC' COD
Roasted
Garlic Cream and Leek Fondue, Scallop and Chive Butter Sauce | | |
| | | |
ROAST GUINEA FOWL BREAST
Braised Savoy
Cabbage, Cauliflower Purée, Guinea Fowl and Tarragon | | |
| | | |
BRAISED BELLY PORK
Sweet Potato Puree,
Pak Choi, Oregano Pork Jus | | |
| | | |
| | | |
| Desserts | | |
| | | |
ALMOND AND CHOCOLATE TERRINE
Coffee Sauce,
Vanilla Ice Cream | | |
| | | |
| TRADITIONAL PEAR CLAFOUTIS | | |
| | | |
CHEESE
PLATE
A Selection of British and French Cheeses, Biscuits and Chutney
(Supplement £1.95) | | |
| | | |
| | | |
| | |
|
| | |
|
A discretionary service charge of 11% will be added to your bill.
All indicated
prices are inclusive of 17.5% VAT. |
