MENU SAMPLE FOR A LA CARTE

NINETY EIGHT POUNDS

 

 

STARTERS
 
CRAB BISCUIT
Roast Foie Gras, Crystallised Seaweed and Rhubarb
CAULIFLOWER RISOTTO
Carpaccio of Cauliflower, Chocolate Jelly
LASAGNE OF LANGOUSTINE
Pig’s trotter and truffle
(Eight Pounds Supplement)
MAIN
 

BEST END OF LAMB

Ice-filtered Lamb Jelly, Confit Tomato and Cucumber

Onion and Thyme Fluid Gel, Hot Pot of Lamb Neck and Sweetbread
 

POT ROAST LOIN OF PORK, BRAISED BELLY
Truffled Gratin of Pearled Spelt
(Eight Pounds Supplement)
 

SADDLE OF VENISON

Celeriac, Marron Glace, Sauce poivrade;

Civet of Venison with Pearl Barley and Red Wine, Venison and Frankincense Tea
 

ROAST TURBOT
Mushroom Carpaccio, Morels and Asparagus, Jelly of Verjus
Turbot and Langoustine Royale
DESSERTS
 
The "BFG"
Black Forest Gateau
Kirsh Ice Cream and the Smell of the Black Forest
CHANTECLERC APPLE
Fromage Blanc, Apple Milk Caramel and Vanilla Ice Cream
MASCERATED STRAWBERRIES
Black Olive and Leather Puree, Pistachio Scrambled Egg
CHEESE
(Available as an additional course at fifteen Pounds)

An optional 12.5 per cent service charge will be added to your bill

These prices are subject to change

The A La Carte Menu is Available until the 30th June 2009.