A la Carte Menu May 2012

To Start

Salmon
Confit of pavé of organic salmon with Jersey Royals, burnt leeks, yoghurt, oscietra caviar
and sea water jellies

Duck
Roast tranche of duck liver with sweet and sour pineapple, coconut and pain d'épice 

Scallop
Hand dived scallops mi-cuit with avocado purée, frozen horseradish,
soya and honey dressing

To follow

Pigeon
Ballotine of Anjou pigeon with duck liver raviolo, white asparagus, morels
and pigeon jus

Sea bass
 Fillet of sea bass wih new season English asparagus, crushed Jersey royals, baby gem lettuce
and a velouté of oysters

Lamb
 Tasting of new season Cornish lamb with rocket pesto, aubergine caviar, provençal peppers and rosemary jus

Beef
Piece de boeuf roasted on the bone with braised cheek, wild garlic, pomme anna and bordelaise sauce
(for two to share)

To finish

Strawberry
Crème brûlée with strawberry, honeycomb, basil and white balsamic

Chocolate
Coulant au chocolat and passion fruit

Prune
Prune and Armagnac soufflé with Armagnac ice cream

Cheese
Selection of farmhouse cheeses from the board
(Eight pounds fifty supplement or twelve pounds fifty as an extra course)

Three courses sixty pounds
Please note an optional 12.5% service charge will be added to your final bill