A selection of Chef’s
freshly prepared Canapés
for a small additional charge
STARTERS
Marinated Salmon
with Ginger, Lime, Spring Onion and Coriander
Grilled Crotin of Goat’s Cheese
with Red Pepper confit
Pressed Terrine of Duck and Griottine Cherries
with a Madiera syrup
Chicken Liver & Foie Gras Parfait
with an Apple chutney
Chicken ‘Ploughman’s’ Terrine
with Piccalilli
Smoked Chicken Cesar Salad
With Anchovy dressing
Baked Tomato ‘Tart Tatin’
with Cream Cheese and Chive
Trio of Melon
with Melba Sauce and Parma Ham
Gravadlax of Salmon
with sweet Dill Mustard Dressing
Carpaccio of Beef
With shaved Parmesan and 8 year old Balsamic Vinegar SMALL Supplement
Wild Mushroom Pavé
Wwth Green Bean Salad and Hazelnut dressing SMALL Supplement
SOUPS AND CONSOMMÉS
Roast Tomato
with Basil Oil
Velouté of Green
Peas
with Garden Mint
Consommé of Wild Mushroom
with Quail Eggs
Broth of Smoked Ham
with Puy Lentils and Vegetables
Cream of Celery
with Cheese Beignets
Cream of Leek and Potato
with Truffle Cream
Crab Bisque
with Plum Tomatoes and Coriander SMALL Supplement
Velouté of Cauliflower
with Seared Scallop and black Truffle Oil SMALL Supplement
MAIN COURSES All Served with Seasonal Vegetables
Steamed Fillet of Salmon
with marinated New Potatoes and a Lemon dressing
Roast Sirloin of Beef
with Yorkshire pudding and roast Gravy
Slow Roasted Leg of Lamb
with marinated New Potatoes and crushed Root Vegetables
Supreme of Chicken
with fondant Potato and a Thyme jus
Magret of Duck
with braised White Beans and R östi Potato
Grilled Fillet of Seabass
with Basil Potato pur ée and a Vanilla jus
Seared Fillet of Brill
with a Crab and Potato terrine
Tenderloin of Pork
with a fondue of Leeks and Croquette Potatoes
Tartlet of Wild Mushrooms
with deep fried Leeks and Chive Butter sauce
Risotto Milanaise
with glazed Vegetables and Parmesan crackling
Butter Roasted Fillet of Beef
with a wild Mushroom pavé and Fine Beans SMALL Supplement
Pot Roasted Tail of Monkfish
with risotto of Clams and lié du Vin sauce SMALL Supplement
DESSERTS
Iced Tiramisu Parfait
with mocha Chocolate sauce
Warm Bakewell Tart
with Vanilla ice cream
Glazed Passion Fruit Tart
with Crème Brûlée ice cream
Chilled Dark Chocolate Fondant
with fortune cookie tuile and caramelised Orange syrup
Warm Apple Strudel
with Cinnamon ice cream
Cappuccino Crème Brûlée
with choc chip cookies
Iced Cranachan Parfait
with Melba sauce
Prune and Armagnac Tart
with Lemon ice cream
Raspberry Sablé
with Crème chantilly
Dark Chocolate Tart
with Clotted Cream
Fruit Terrine ‘en gelée’
with Pink Grapefruit and Champagne granite
Sampler of Cheese
with biscuits and grapes SMALL Supplement
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Some of our dishes may contain raw eggs, nuts,
or traces of nut oil,
please inform our staff of any food allergies prior to ordering.
None of our dishes are made with GM products.
We kindly ask you to
refrain from smoking in the Restaurant
and to turn off any mobile telephones The Dress code is Smart but casual, no
Shorts or Denim.
