Three-course set menu
STARTERS Smoked salmon roulade, compressed cucumber, radish, lemon gel, caviar, wild rocket (GF) Burrata, heritage beetroot, candied walnuts, sherry vinegar dressing (V | GF) Baby leek terrine, truffle, chive oil, mustard emulsion, confit tomato, endive (V | GF) Confit duck bon-bon, orange and chilli chutney, watercress and hazelnut, pickled wild mushrooms Terrine corn-fed chicken and confit garlic, toasted brioche, apple and golden raisin compote Cornish crab, Granny Smith apple, cucumber, avocado, chive oil (GF) Linguine pasta, seared king scallop with Champagne velouté dill (supp. £6.00) MAINS Wild mushroom Wellington, kale, baby veg and tomato-basil compote (V) Roasted duck, red cabbage, roasted quince, baked celeriac and kale, juniper berry jus, confit duck (GF) Butternut squash risotto, marinated feta, roasted pine nuts, sage and pumpkin seed dressing (V | GF) Roasted rack of Kentish lamb, Dauphinoise potato, caramelized shallot purée, baby artichoke (GF) Roasted Norfolk turkey, apricot-chestnut stuffing, roasted root vegetables, cranberry jus with traditional garnish (GF) Line-caught seabass, crushed garden peas, seared hand-dived scallops, fondant potato, cauliflower cream (GF) Braised Angus beef, smoked pomme purée, confit carrot, wild mushrooms, Salsa verde (GF)
DESSERTS Christmas pudding with clementine butter and brandy sauce Mont Blanc vanilla and chestnut vermicelli
Bûche de Noël, 42 % Jivara milk chocolate, spiced caramel Exotic vacherin, coconut meringue, mango sorbet and mint Black forest chocolate, cherry compote and vanilla chantilly (VEG) Caramelised pear and vanilla speculoos, Amaretto syllabub coconut panna cotta with blackberry sorbet (VEG| GF)
V - Vegetarian | VEG - Vegan | GF - Gluten-Free
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