MENU SAMPLE FOR A LA CARTE

NINETY FIVE POUNDS FROM 1ST MARCH 2008

STARTERS
 
CRAB BISCUIT
Roast foie gras, crystallised seaweed and oyster vinaigrette
CAULIFLOWER RISOTTO
Carpaccio of cauliflower and chocolate jelly
LASAGNE OF LANGOUSTINE
Pig’s trotter and truffle
(Eight pounds fifty supplement)
ROAST SCALLOP
Scallop tartare, caviar and white chocolate veloute
RADISH RAVIOLI OF OYSTER
Goat cheese and truffle, rissole of fromage de tete
MAIN
 
POT ROAST LOIN OF PORK, BRAISED BELLY
Gratin of truffled macaroni
(Ten pounds supplement)
SADDLE OF VENISON
Celeriac, marron glace and sauce poivrade; civet of venison with pearl barley and red wine
Venison and frankincense tea
SOLE VERONIQUE
Champagne fluid gel, triple cooked chips

BEST END OF LAMB

Ice-filtered lamb jelly, braised tongue and cucumber

Hot pot of lamb neck, sweetbread and oyster
ROAST TURBOT
Mushroom carpaccio, mussels, artichokes and jelly of verjus
Turbot and langoustine royale
(Supplement six pounds fifty)
DESSERTS
 
DÉLICE OF CHOCOLATE
Chocolate sorbet, cumin caramel
BRAEBURN APPLE
Fromage blanc, apple milk caramel and vanilla ice cream
MANGO AND DOUGLAS FIR PUREE
Bavarois of lychee and mango, blackcurrant sorbet and green peppercorn jelly

BLACK FOREST GATEAU
MACERATED STRAWBERRIES
Black olive and leather puree, pistachio scrambled egg
CHEESE
(Available as an additional course at fourteen pounds)
An optional 12.5 per cent service charge will be added to your bill