Amuse bouche
~
Scallops and langoustines
with cauliflower puree and seaweed salad
~
Poached pigeon breast with butternut squash puree,
date chutney and pea shoots salad
~
Seabass with fennel and tomato dressing
with crab tortellini
~
Ruby and White hay smoked fillet steak
with truffled dauphinoise, shallot puree and ceps
(served pink unless otherwise stated)
~
Pre-dessert
~
‘Cheeses from here and there’
English and French cheeses with individual garnishes
~
Baked white chocolate and ginger cheesecake
with blackberry compote and sorbet

We offer Sommelier selected wines to compliment each course for £29 per person

An optional service charge of 10% is automatically added to all restaurant accounts. We would like to make our customers aware that every gratuity
received is divided equally among all of our staff.