PRIVATE DINING MENU

 

 
   February 2012

 

STARTERS

 

  

Winter Minestrone with Snails, Turnip Oil and Smoked Bone Marrow Crostini


Lasagne of Dorset Crab with a Cappuccino of Shellfish

and Champagne Foam (£10.00 Supplement)


A Tartare of Cornish Mackerel with Native Oysters, Sea Water Jellies and Caviar

Slow Cooked Truffled Egg with Baked Celeriac, Garnish Paysanne, Wagyu Ham and Red Wine

Terrine of Chicken, Foie Gras and Truffle with Madeira Jelly, Jerusalem Artichokes and Leeks

Salad of Cornish Skate, Smoked Halibut and Mussels with a Red Wine, Anchovy and Garlic Dressing

Tartare of Smoked Venison with Pickled Mushrooms, Truffle and Radish

Sauté of Scottish Langoustine Tails with Barbecued Pork Ribs, Grapefruit,
  Lardo di Colonnata, Honey and Soy (£10.00 Supplement)


MAIN COURSES


    Fillet of Red Mullet with Pumpkin Gnocchi, Chanterelles, Salsify and Parmesan

Roast Fillet of Zander with Pot Roasted Root Vegetables, Lentil Purée and Pheasant Juices

Ragout of Doversole, Scallops and Oysters with Sea Kale,Leeks and Chives

Fillet of Turbot with Celeriac Milk Purée, Winter Truffle, Parmesan and Hazelnuts (£5.00 Supplement)

Roast Saddle of Hare with Port Glazed Endive and a Tarte Fine of Celeriac and Pear


Assiette of Pyrenean Lamb with Ewes Curd Ravioli, New Season’s Olive Oil, Pine Nuts and Raisins
(£5.00 Supplement)

Sauté of Calves Sweetbreads with Scorched Onion,Mimolette, Cauliflower and Almonds

Rib Eye of Aged Beef with a Croustillant of Oxtail, Smoked Tendons,

Stuffed Shallots and Red Wine

 

 

DESSERTS

 

 Brillat-Savarin Cheesecake with Passionfruit and Lime

Warm Roasted Pear with a Praline Macaroon and Sherry Vinegar Ice Cream

Bitter Chocolate Pavé, Mascarponeand Burnt Orange

Crème Caramel with Candied Winter Fruit and Golden Raisins

Warm Truffle Honey Jelly with Prune Purée, Hazelnut Cream and Financiers

New Season’s Yorkshire Rhubarb, Mascarpone Jellies with Rhubarb Juice and Sauternes


Selection of Sorbets

or

 Cheese

 (£10.00 supplement or £15.00 as an extra course)

 

 

Three Courses £90.00

 

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