Canapés
Aged Comté gougères GBP 1.50
Course #1
Crab Raviolo
with samphire, brown shrimps, fondue of leeks and bisque sauce
Thinly sliced roast pork loin
with celeriac remoulade, salsa verde, crackling and tardivo
Celeriac soup
with Autumn black truffle, toasted hazelnuts, parsley and aged Comté gougères
Raw tuna
with ponzu dressing, tempura prawn, chilli, ginger, sesame seeds, coriander and avocado purée
Tempura baby violet artichokes
with Coppa, aioli, rapeseeds, candy beetroot, pickled red onion and Castelfranco
Slow cooked Poitou rabbit
with crisp hen's egg, Autumn truffle, carrot and dandelion
Duck Egg Tart
with red wine sauce, turnip purée, lardons and sautéed duck heart
Course #2
Under Blade Fillet
with café de paris snails, stuffed portobello, shallot purée and béarnaise
Wild halibut
with creamed mussels, trompette, gnocchi, tropea onion, charred corn, crisp pancetta and gremolata
Roast guinea fowl
with chanterelles, spätzle, mustard, Savoy cabbage, celeriac and young leeks
Roast quail
with a confit potato terrine, red onion jam, wet garlic, yellow wax beans and mint and coriander pesto
Roast wild mallard breast and confit leg
with braised red cabbage, chestnuts, salsify and pear
Chargrilled Cornish monkfish
with roast Delica pumpkin, squash ravioli, squid, chili, lemon and cavolo nero
Sauteed gnocchi
with king oyster mushroom, charred corn, grelot onion, pumpkin seeds and pecorino
Course #3
Cheese
+£8.50 instead of dessert or £20 as an extra course
Banoffee tartlet
with white chocolate and pistachio
Warm Chocolate Mousse and Salted Caramel Tartlet
with milk ice cream and candied pecans
Blackcurrant ice cream
with blackcurrant compote, langues de chat and wood sorrel
Pink grapefruit sorbet
with grapefruit crisps and freshly baked madeleines
Crème Brûlée
Sides
Triple Cooked Chips and BéarnaiseGBP 5.00
