Entree

Wood pigeon pan fried and served on a round of parmentier potatoes with rocket leaves and pine kernels

Goat cheese and caramelised red onion shortcrust tart served with pine kernels, rocket leaves and vinaigrette

Wild mushrooms cooked in garlic and served with a homemade brioche and brandy and creme fraiche sauce

Smoked salmon with radish and cucumber matchsticks served in a timbale topped with caviar and dill

Monk-fish rolled in poitrine fume (French bacon) pan fried and served with a saffron, fish stock and cream reduction

Main

Char grilled and sliced fillet of beef served with roasted diced beetroot, horseradish crumbs, baby spinach and Madeira jus

Pan fried duck breast served with a spiced orange and cranberry sauce

Cod medallions with spicy lentils, ginger, turmeric and served with a lemon butter sauce

Tuna steak pan fried with olives and capers finish with a warm balsamic dressing and timbale de ratatouille

Field Mushrooms filled with goat cheese, olives and pine nuts served with a micro salad

Dessert

Croquant au chocolat

Religieuse au chocolat with mascapone and meringue crumbs

Saint honore with wild berries and creme fraiche

Sherry and pistachio crumble

Pear and chocolate tart

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