Seasonal Menu 2010

3 Courses £42.50, 2 Courses £36.50

Starters

 

  

Carpaccio of Milton Farm Angus Beef with Roquette and Parmesan

  

Trio of Great Farm Duck

  

Low Temperature Organic Salmon with Frogs Leg Kiev

  

Confit Breast of Pigeon with Mushroom Arrancina and Cèpe Puree

 

Tortellini of Salt Cod, Caulifower and Bacon

 

 Main Courses

 

 

Confit Belly of Gloucester  Old Spot Pork

 

Assiette of Hoggit, Onion Purée

 

Wild Sea Bass with Spelt and Wild Mushrooms

  

Breast of Great Farm Chicken with a Fricassée of Livers and Chestnuts

V

Halibut with Parsnip Puree, Gem Lettuce, Lemon Gnocchi, Girolles

 

Desserts

*After each dessert we suggest a wine available by the 100ml glass which will make the perfect partner*

 

 

“Warm Chocolate Coulant, Caramel, Coffee and PX”

*Old Solera  Sandeman 20 year old £7.95*

 

Saffron Poached Pear, Yoghurt and Muesli

*Jurançon 1999 Domaine Cauhapé, France £8.95*

 

Clove Creme Caramel with Fig Puree and Honey Ice Cream

*Traminer Auslese 2000, Rabl Austria £8.95*

 

Trio of Pralines

*Elyssium, Quady Vineyard USA £8.95*

 

 

A Board of Artisan British Cheeses 

Homemade Chutney, Fruit Bread and Biscuits

 (£4.00 Supplement)

*Rasteau Rouge, Dom. des Escaravailles, Rhone, France £6.95*

                                                                                                                           

Cheese is available as a Fourth Course £10.00

 Coffee or Tea and Petit Fours £3.95

Liqueur Coffee and Petit Fours £5.95

 

Please ask to see our Tea List