Canapés
Aged Comté gougères £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
Cauliflower velouté
with roast Orkney scallop, ras el hanout, toasted almonds and aged Comté gougères
Sea trout tartare
with blood orange, radish, shaved fennel and cucumber
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 Cornish brill
with a soy, shallot and ginger dressing, shitake, shiso, bok choi and kohlrabi
Roast guinea fowl
with chanterelles, spätzle, mustard, Savoy cabbage, celeriac and young leeks
Chargrilled calf's liver
with crisp potato galette, confit onion, wet garlic, Dijon, pancetta and sherry vinegar caramel
Roast Barbary duck breast and confit leg
with braised red cabbage, chestnuts, salsify and pear
Roast Newlyn cod
with mussels, Iberico winter tomatoes, gnocchi, monk's beard, red gem lettuce and gremolata
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
Vanilla and cinnamon ice cream
with pinenut brittle and financiers
Blood orange sorbet
with blood orange crisps and freshly baked madeleines
Crème Brûlée
Forced English rhubarb cheesecake
with oat crumble and buckler sorrel
Sides
Triple Cooked Chips and Béarnaise£5.00
