MENU SAMPLE FOR A LA CARTE
NINETY EIGHT POUNDS
STARTERS
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
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.