PRIVATE DINING MENU
August 2010
STARTERS
Fish Soup with Tapenade Chantilly, Smoked Anchovy Soldiers, Octopus and Whitebait
Lasagne of Dorset Crab with a Cappuccino of Shellfish and Champagne Foam
Terrine of Guinea Fowl, Foie Gras and Girolles with Hazelnut Oil, Grilled Leeks and Summer Truffles
Roast Foie Gras with a Sweet and Sour Citrus Glaze, Blackberry and Apple (£10.00 Supplement)
Tartare of Veal with Tuna Cream, Artichokes, Broad Beans, Radish and Beetroot
Sauté of Scottish Langoustine Tails with Parmesan Gnocchi and Potato and Truffle Butter (£10.00 Supplement)
Salad of Tomatoes with Goat's Curd, Basil Jelly, Crushed Olive, Balsamic Cream and Tuscan Olive Oil
Grilled Cornish Mackerel with a Fine Potato Salad, Oyster Beignets, Horseradish, Onions and Caviar
MAIN COURSES
Loin of Icelandic Cod with Brown Shrimps, Fresh Almonds, White Cabbage and Sweetcorn
Fillet of Cornish Red Mullet with Aubergine Caviar, Preserved Lemon, Cuttlefish and Basil
Roast Halibut with a Purée of Peas, Lardi di Colonnata, Glazed Lettuce and Red Wine
Sauté of Brill with Borlotti Beans, Girolles and a Velouté of Garlic
Breast of Duck with a Croustillant of the Leg, Endive and Peach
Herb Crusted Loin of Lamb with Shallot Purée, Artichokes, Tomato and Garlic
Roast Rump of Veal with a Sauté of Sweetbreads, Buttered Girolles, Runner Beans and Summer Truffle
Fillet of Aged Ayrshire Beef with Wild Mushrooms, Red Wine and Glazed Lettuce
DESSERTS
Brillat-Savarin Cheesecake with Strawberries
Crème Brûlée with Cherries
Bitter Chocolate Mousse with Mocha Macaroons, Hazelnut and Granola Ice Cream and White Chocolate Powder
Elderflower Jelly with Raspberry Juice and Lemon Verbena
Apricot and Almond "Egg" with Custard Foam and Shortbread Crumble
or
Cheese
(£10.00 supplement or £15.00 as an extra course)
Three Courses £85.00
As we work with seasonal produce, menus can be subject to change according to market availability
An optional 15% gratuity will be added to your bill