Available from Monday 24th November 2008, lunch times only.
CHEF'S APPETISER
PORK
PÂTÉ DE CAMPAGNE WITH SPICED CRANBERRIES
SALMON
HOME CURED AND SMOKED SALMON TARTARE,
FRESH HORSERADISH
GOAT'S CHEESE
GOAT’S CHEESE MOUSSE, MULLED WINTER FRUITS
& PAIN D’EPICES
CRAB
SUPPLEMENT £5
CRAB & SCALLOP CANNALONI,
SPICED CURRY & CORIANDER SAUCE
PHESANT
ROASTED BREAST OF PHEASANT WITH FRESH HERB STUFFING,
FONDANT POTATO, THYME JUS
BOUILLABAISSE
BOUILLABAISSE OF RED MULLET,
SAFFRON POTATOES
BEEF
STEAK & ONION SUET PUDDING,
MASHED CARROTS & NEEPS
VENISON
SUPPLEMENT £5
SADDLE OF VENISON, SPICED RED CABBAGE,
BLACKBERRIES, SAUCE “GRAND VENEUR”
CHEF'S PRE DESSERT
PAIN PERDU
PAIN PERDU, APPLE GALETTE
& VANILLA ICE CREAM
HAZELNUT
HAZELNUT CRÈME BRULÉE, CHOCOLATE SORBET
CHEESE
A SELECTION OF 3 CHEESES FROM THE TROLLEY,
WALNUT & RAISIN BREAD, HOME MADE BISCUITS
SOUFFLÉ
SUPPLEMENT £5
CARAMEL SOUFFLÈ,
PRUNE & ARMAGNAC ICE CREAM
FIVE COURSES £38 PER PERSON
INCLUSIVE OF A GLASS OF FESTIVE PROSECCO COCKTAIL ON ARRIVAL
MAXIMUM 7 PEOPLE PER BOOKING
A discretionary service charge of 12.5% will be added to your bill
Last updated September 2008.
Subject to change.
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