Gazpacho with Sour Cream Ice Cream, Marinated Scallops

and Cornish Lobster

Lasagne of Dorset Crab with a Cappuccino of Shellfish

and Champagne Foam

Salad of Red Mullet and Octopus and Salt Cod with

Marinated Tomatoes, Mussel Beignets and Ink

Terrine of Smoked Foie Gras with Semi Dried Apricots and a Camomile,

 Honey and Sauternes Jelly
 

Sauté of Scottish Langoustine Tails with Parmesan Gnocchi and

an Emulsion of Potato and Truffle (£10.00 Supplement)

Warm Salad of Duck with Figs and Golden Beetroot,

Kohlrabi and Candied Walnuts

Sweet Pepper Jelly with an Artichoke and Olive Oil Emulsion,

 Buffalo Mozzarella and Tomato

Roast Quail with Hazelnut and Summer Truffle Pesto,

Truffled Consommé and Club Sandwich

  

Fillet of Halibut with a Purée of Peas,

Glazed Lettuce and Red Wine

Roast Turbot with Coco Beans, Girolles and a

Hazelnut and Summer Truffle Pesto

 Seabass with Black Rice, Caramelized Onions and Langoustine Claws
 

Fillet of Cod with Lightly Curried Cauliflower Purée, Shrimps,

 Capers and Raisins

Roast Breast of Grouse with a Croustillant of the Leg, Caramelised Turnip,

 Smoked Stuffing and Barley (£10.00 Supplement)

Loin of Lamb with Semi Dried Tomatoes, Crushed Olive,
Charolais Gnocchi, Thyme and Rosemary

Ballotine of Chicken with Hand Rolled Macaroni, Sweetcorn,

Trompettes De La Mort and Crayfish

Assiette of Rabbit with Summer Vegetables and Herbs

Aged Ayrshire T-Bone Steak with a Persillade of Wild Mushrooms

 (For Two People; £10.00 Supplement)

Cheese

(£10.00 Supplement, £15.00 As An Extra Course)

or

Brillat-Savarin Cheesecake with Currants

Camomile Bavarois with Apricots, Honey and Sauternes

Fig Soufflé with Almond Ice Cream

Red Fruit Compote with Blackberry Ripple Ice Cream

 and Eau de Vie Babas

Millefeuille of New Season’s Pear with Salted Caramel Mousse

Warm Chocolate “Mess” with 100’s and 1000’s Milk Ice Cream

and a Cocoa Cream

A Selection of Sorbets