A la Carte Menu
Available lunch and dinner
Familiar flavours with a dash of innovation.
CHEF’S AMUSE BOUCHE
VENISON
CARPACCIO OF VENISON, CONFIT EGG YOLK, HAZLENUT AND BLACKBERRIES
CRAB
COCK AND SOFT SHELL CRAB WITH MARINATED BUTTERNUT SQUASH AND LEMON PURÉE
CLANGER
TONGUE IN CHEEK BEDFORDSHIRE CLANGER, SMOKED APPLE PURÉE, POMMERY MUSTARD
KOFTAS
SWEET POTATO KOFTAS WITH SWEET CHILLI JAM, MANGO, SPRING ONION AND TZATZIKI
BEEF
ROAST SIRLOIN OF BEEF, RED ONION TART, BRAISED AYLESBURY SNAILS AND BLUE CHEESE BEIGNET
SALMON
SMOKED SALMON WITH CAVIAR, LEEK, BUBBLE ‘N’ SQUEAK AND GEWURTZTRAMINER SAUCE
DUCK
CASSOULET OF DUCK, TOULOUSE SAUSAGE, HAY BAKED CARROT AND MORTEAUX SAUCE
TORTELLINI
CEP AND RICOTTA TORTELLINI, ARTICHOKE “A LA GRECQUE” AND BLACK GARLIC
CHEF’S PRE DESSERT
RHUBARB TRIFLE
PISTACHIO CAKE WITH RHUBARB, ORANGE AND PEDRO XIMENEX JELLY
CHEESECAKE
MANDARIN CHEESECAKE WITH DIGESTIVE CRUMBLE AND CARAMELIZED WHITE CHOCOLATE
SOUFFLÉ
PRUNE AND ARMAGNAC SOUFFLÉ, WHITE COFFEE ICE CREAM
CHEESE
SELECTION OF BRITISH & FRENCH CHEESE, HOMEMADE CRACKERS & CHUTNEY
(As an additional course £9.50 supplement)
3 COURSE MENU £67
2 COURSE MENU £54
To download a pdf copy of this menu, please click here.
Available lunch & dinner
A discretionary 12.5% service charge will be added to your bill.
Last updated October 2011
Sample Only. Subject to Change.
