The French Table

STARTERS

• Roast butternut squash and goats cheese velouté

  with sage tortellini and toasted seeds

• Baked oyster thermidor

• Deep fried plaice

  with sauce gribiche, lemon, Roscoff onion, dill pickle

• Beef tartare

  with smoked egg yolk and campaillou crispbread

• Terrine of confit duck, ham hock

  with pistachio and cognac prunes, with homemade piccalilli and toasted bread

MAINS

• Jerusalem artichoke and black truffle risotto

  with trompette mushrooms, toasted hazelnut, goats curd and fine herbs

• Pan-fried hake

  with cauliflower cream, mussels, curry and lime sauce

• Roast gurnard

  with leek fondue, brown shrimp ravioli, shellfish velouté

• Devonshire duck breast

  with smoked duck and pistachio sausage, crushed turnip, braised red chicory, cherry, port sauce

• Loin of Highland venison roasted in blue cheese butter

  with poached pear, beetroot, creamed brussels sprouts with sautéed chestnuts, borderlaise sauce

SIDE VEGETABLES

Side orders of vegetables or potatoes are available at £4.50 per portion

DESSERTS

• Ice cream sandwich of dark chocolate, miso and banana

  with hazelnut praline and passion fruit

• Mille feuille of croissant

  with Provençal figs, goats milk crémeux, sour cherry molasses and olive oil ice cream

• Passionfruit tarte

  with white chocolate crémeux, ginger crumb and mango sorbet

• Raspberry soufflé

  with vanilla ice cream

• Selection of cheese from “La Fromagerie”

  (£8 supplement)