A La Carte Menu

Menu

Roasted Orkney scallops

caramelised cauliflower, raisin and white truffle vinaigrette, lemon thyme, cumin velouté

Raviolo of langoustine

carrot and ginger, Savoy cabbage, bergamot, langoustine bisque

Pan fried duck liver

confit orange purée, braised orange chicory, walnut, Xeres sauce

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Lightly salted Cornish cod

seaweed and potato, leek, white asparagus, white wine velouté

Roasted Anjou pigeon

celeriac and truffle purée, potato rosti, braised onion, pigeon and Madeira jus

Red Ruby beef fillet

watercress purée, boulangère potato, shallot and horseradish confit, red wine sauce

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Pistachio soufflé

pistachio ice cream

Mont Blanc

pain d’epices ice cream

Williams pear mousse

vanilla and pear sorbet

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Selection of British cheeses

quince jelly

and to be enjoyed as an additional course 25.00 pounds

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Coffee and Petit Fours

Please note that this is a sample menu.

Prices per person – a discretionary service charge of 15% will be added to all food and beverages. Please note, this is a sample menu and is subject to change depending on seasonality.