PRIVATE DINING MENUS

freshly baked breads

To Start

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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

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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, aromatic 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

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Spring Menu

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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

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