Starters 3 Courses £49 Supplement
| Foie gras terrine and parfait with Madeira jelly, Spring truffle and duck bits | £ 0.00 | |
| Carpaccio and tartare of beef fillet with a horseradish bavarois, classic garnish and salted focaccia bread | £ 0.00 | |
| Roast local scallops, minestrone of lamb sweetbread, ballotti beans and caper berries | £ 0.00 | |
| Cashew nut crusted foie gras with mango and mint chutney, mango sorbet | £ 0.00 | |
| White crab cocktail with sweetcorn and basil "vichicoise", crab jelly | £ 0.00 | |
| Poached free range duck egg salad with new season morels, gnocchi and herb sabayon | £ 0.00 | |
| Lightly poached Royal Bay oysters with Sevruga caviar and linguine | £ 0.00 | |
Main Courses
| Grilled local seabass, scallop carpaccio, amfire, lime and sauce "vierge" | £ 0.00 | |
| Roast local turbot with braised frogs leg, minted peas, herb gnocchi and chicken emulsion | £ 0.00 | |
| Roast loin of Yorkshire venison, chocolate tortellini, medjool dates and ginger scented quinoa | £ 0.00 | |
| Confit of belly pork with glazed pig cheek, apple pave, roast foie gras and langoustine brochette | £ 0.00 | |
| Assiette of Welsh lamb, "Saint Maure de Touraine", rosemary and Jersey honeycomb | £ 0.00 | |
| Fillet of roast Angus beef with truffle scented woodland mushrooms, "pomme anna" | £ 3.50 | |
| Warm buttered lobster tail with home made macaroni, crab and fennel "ceviche" | £ 6.00 | |
A 10% service charge will be added to the bill
