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Starters
Mediterranean
fish soup with seabass, crab and crayfish. Gruyere croutons and
rouille
Ham hock and
parsley terrine, Cumberland sauce, confit onion and toasted
sourdough
Pan Fried
scallops, truffle mash and pancetta
Vine tomato,
basil and mascarpone tart with rocket and 8yr balsamic vinegar
Organic
Scottish smoked salmon, bilinis, watercress and chive crème fráiche
Baked goats
cheese and caramelized red onion with beetroot, watercress and pear
salad
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Main courses
Whole roasted
locally reared “Chateaubriand” beef fillet with dauphinoise potatoes
and buttered, seasonal vegetables (for two to share)
Fillet of brill,
wilted spinach, fondant potato, champagne and caviar sauce
Homemade wild
mushroom tortellini with spinach and mushroom cream sauce
Roast duck
breast, spiced red cabbage, celeriac puree, glazed shallots, red
wine sauce
Papardelle with
king prawns, clams and mussels, white wine, herbs and radicchio
Grilled
vegetable polenta, with purple sprouting broccoli and hollandaise
sauce
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Dessert
Frozen
raspberry parfait, warm vodka raspberries
English cheese
selection, quince jelly and water biscuits
Dark chocolate
pudding, white chocolate ice cream
Warm apple
strudel, calvados cream
Lemon tart,
citrus granite
Tiramisu
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Coffee and
truffles
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£37.
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