Starters

Duo of salmon
Herbed salmon gravadlax and salmon mousse, citrus beurre blanc

Salad of chicken livers and sweetbreads
Crispy pancetta, red onion jam

Mosaic & Rabbit terrine
Tarragon salad, port reduction

Crab & Salmon cannelloni
Shellfish bisque, crab tuile, saffron foam

Carpaccio of Beef
Caramelized chokoy & beetroot salad , shaved parmesan

Pan-fried pigeon breast
Redcurrant salad, morel cream sauce

Poached oyster
Scrambled egg, chive cappuccino

Ballantine of foie gras
Wrapped in confit duck & black pepper, quince jelly (supplement of £4.00)

Sashmi of scallops
Radish salad pomegranate dressing (supplement of £4.00)

Confit foie gras
Green bean & Artichoke salad truffle cream vinaigrette (supplement of £4.00)

Oscietra caviar
Dill buckawheat blinis, grated egg & shallot & lemon crème fraiche (supplement of £20.00)

Seared scallops
Spiced pumpkin puree scallops fritter, coral cream (supplement of £4.00)

White Bean & truffle soup

Mains

Roast Turkey
Carrot and Swede puree, roast potatoes and parsnips, creamed Brussel sprouts, Sage stuffing and a redcurrant sauce

Roast chicken breast
Maxine potato, buttered spinach, confit shallots, albufera sauce

Confit salmon
Cauliflower puree, turned winter vegetables, tomato fondue

Roast saddle of rabbit
Crispy belly strips langoustine tortellini, black trompettes & Madeira jus

Roast breast of pheasant & confit leg
Cassoulet of beans, parsnip foam

Panfried fillet steak
Rosti potatoes, shallot puree mushroom ravioli &thyme jus (supplement £10.00)

Honey glazed duck breast
Creamed cabbage, pear tart & a juniper scented sauce

Slow braised venison
Wrapped in Savoy cabbage, baby turnips, celeriac  puree & sage jus

Poached Brill
Puy lentils, caramelized onion & lardoons, salsify & lie de vin sauce

Pan-fried turbot, mussel & clam fricassee
Tempura oyster & bouillabaisse sauce (supplement of £8.00)

Red mullet fillets
Tomato & basil risotto duo butter sauce, tapenade beignets 

Vegetarian

Any of these dishes can be served as a Starter or Main Course

Goats cheese tortellini’s,
Walnut & pear salad

Soused vegetable tian
Chicory salad, tomato fondue sauce

Jerusalem Artichoke Risotto
Bound with mascarpone Parmesan tuiles

Blue cheese & chestnut tart
Red onion Marmalade, herb salad

Wild mushroom lasagne
Parmesan volute tarragon foam

Sweets

Chocolate and Nutmeg mousse
Blood orange sorbet

Terrine of set winter fruits,
Champagne sauce, mint jelly

Prune and Armagnac tart
Almond ice cream

Caramel soufflé
Salt caramel ice cream

Pistachio nut and lemon parfait
Brioche ice cream

Selection of ice cream and sorbets

Cheese, with cheese menu

Coffee, tea & mince pies

Three Course Dinner £39.95