Menus
Sample Starter Course Classic duck and pork terrine ‘en cro û te’ with figs and hazelnuts
Sample Main Course
Sample Dessert Course
Slow cooked short rib of beef, wild mushrooms, autumn vegetables, red wine reduction Denbighshire rack and shoulder of lamb, slow roasted Lombardy Breme onion ‘La Dolcissima’ green beans Saddle of Aynhoe Park venison (Brett Graham), Violino pumpkin, Medjool dates, walnuts and Armagnac Roast French chicken ‘Les Landes’, new season morels, Jura ‘vin jaune’ sauce Grilled squab pigeon, choux farci, toasted grains and seeds, preserved crab apple Shetland Isle halibut, mussels, Manitou potatoes, young leeks, white miso
English custard tart, golden sultanas, pine nuts, salted butter Traditional choux Paris Brest, praline cr è me patissiere Congolese cru Virunga 70 % chocolate nemesis, Chantilly cream Muscovado sugar tart, cr è me fraiche Wild strawberry pavlova, vanilla cr è me p â tissi è re Alphonso mango sorbet, coconut cream, Breton biscuit
French white asparagus, maitake mushroom, kumquat, miso hollandaise
Hand rolled ricotta gnudi, winter vegetables, Parmesan velout é Dorset crab - Salad of the white meat,
brioche sandwich of the brown, custard of the bisque Isle of Orkney hand - dived scallop, fricass é e of spring peas and broad beans, miso sabayon
Warm Lincolnshire smoked eel lacquered with sansh ō pepper, heritage beetroot, satay relish
Cornish monkfish, English Ormskirk leeks and mussels, parsley juice
Please note that the menus provided are samples and are subject to change. We offer a refined set menu thoughtfully tailored to accommodate the dietary requirements of the group. For our vegan and vegetarian guests, we are pleased to offer a separate, dedicated set menu to ensure their dietary preferences are met. However, we regret to inform you that we are unable to cater to Kosher or Halal dietary requests. Additionally, while we make every effort to accommodate guests with food allergies, we cannot guarantee the absence of cross - contamination or trace amounts of allergens in our dishes.
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