PRIVATE DINING MENUS

Spring 2022 menu 

Refine dining

freshly baked breads

To Start

Sea trout

Lime cured sea trout tartar, crème fraiche, shallots, tomato & avocado


Asparagus

Free-range poached duck egg, seasonal asparagus, Serrano ham, coarse grain mustard dressing


Scallops

Pan-seared scallops, variations of cauliflower, dukkha


Raviolo

Spinach and ricotta, egg yolk raviolo, wild garlic butter


Guinea fowl

Terrine of Guinea fowl, duck liver, puy lentils and mushrooms


Purple sprouting

Charred purple sprouting, barrel-aged feta, barley and spelt with shallot & herbs

Spring Menu


To Follow


Lamb

Cannon of new season lamb, courgette, spinach roasted tomato, garlic jus


Duck

Breast of Gressingham duck spiced aubergine, chic peas & coriander


Lobster

Butter poached lobster tail, aromatics herbs

spring vegetables


Stone Bass

Pan-seared stone bass, sweet pea, asparagus, baby potatoes

with tarragon white wine veloute


Aubergine

Miso glazed aubergine, fried tofu, chilli oil, pak choi & sesame


Sirloin

Sous-vide sirloin of beef, duck fat confit fondant potato, Bernaise sauce baby watercress leaves

Spring Menu

To Finish


Rhubarb

Poached English rhubarb, elderflower pannacotta & almond shortbread crumble



Apple

Muscovado baked layered apple, sour cherry & honey yoghurt ice cream



Chocolate

Chocolate salted caramel tart, vanilla bean Chantilly



Cheese

British and continental cheeses, chutney, celery

biscuits


Choux

Homemade chocolate hazelnut ice cream filled profiterole

warm chocolate glaze with hazelnut



Freshly brewed Coffee