| Veloute of local scallops and royal bay oyster with cucumber and ginger emulsion | |
| Foie gras parfait with betroot jelly, blood orange slad, toasted salad | |
| Truffle scented butter nut squash soup | |
| ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ |
| Pot brised maize fed chicken in Sauternes, new season peas and herb gnocchi | |
| Fine tart of woodland mushrooms with globe artichoke, rocket and parmesan reggiano | |
| Poached organic salmon, fennel "ceviche", macaroni of local crab and sauce "vierge" | |
| ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ |
| Delice of Valhrona's Caraibe chocolate with cherry sorbet and "griottines" | |
| Selection of home made sorbets | |
| Vanilla panacotta, caramel ice cream and ginger bread | |
| 2 Courses | £16.50 |
| 3 Courses | £19.50 |
