SAMPLE MENU
TO START
Pan Fried Wood Pigeon Breast Wilted Spinach, Pickled Girolle Mushrooms, Hazelnut Froth
Salad of Crab Sweetcorn Beignet, Lemon and Ginger Dressing
Salmon Mi-Cuit Hot Beetroot Jelly with Reglise Sauce
Duo of Terrines Smoked Ham Hock, Capers and Gherkins & Foie Gras, Spiced Apple Chutney
Fillet of Gilt Head Bream Cauliflower Puree, Confit Tomato, Vierge Sauce
Wild Mushroom Consommé Wild Mushroom Tortellini, Roasted Scallop
TO FOLLOW
Roast Fillet of Cod Pea and Butternut Squash Risotto, Basil Oil
Fillet of Long Horn Beef Baked Jerusalem Artichokes, Batthi Potatoes, Spinach Puree, Artichoke Froth
Pan Fried Sea Bass Curly Kale, Onion Ravioli with Orange and Champagne Sabayon
Rolled Rack of Lamb Braised Shoulder, Dauphinois Potatoes, Pea Puree, Palaois Sauce
Venison Celeriac Brulee, Savoy Cabbage, Wild Mushrooms Grand Veuner Sauce
Pan Roasted Monkfish Champ Potatoes, Mussel and Vegetable Broth
TO FINISH
Peanut Butter Parfait Chocolate Brownie and Caramel Syrup
Tasting of Yorkshire Rhubarb
Bitter Chocolate Coulant Orange and Apricot Compote, Chocolate Sorbet
White Chocolate Mousse Carpaccio of Pineapple, Mango Sorbet, Coconut Chips
Pain D'Epice, Roasted Poached Pear Chocolate Ice Cream, Yoghurt Sorbet, Pear Crisps
Date Crème Brulée Apple Doughnut, Latte Sorbet and Air
Selection of Cheeses Grapes, Celery and Biscuits
