Sample à la carte menu

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To start

Raviolo of scallop & kennet crayfish with young leeks & rapeseed  16 

Roast and poached Foie Gras, haricot beans, Ventreche Alsace 14

Tart of Brillat Savarin & onions with grapes, walnuts & celery 10

Tartare of Roe Deer & Oysters with seaweed, pinenuts & dill 12

Carpaccio of lightly cured brill with Jerusalem artichokes, hazelnut & orange 11

 

Main courses

Roast partridge with choux farci, candied fig & sauce Perigeaux  26

Wild sea bass with Bombay potatoes, spiced cauliflower & cream of spinach 28

Braised onglet of beef en crepinette with Raclette garnishes 26

Fillet of Plaice Bonne femme, mash potatoes, chanterelles 25

Roast loin of lamb, mille feuille of braised shoulder & confit fruits, aubergine caviar 26

Tagliatelle of girolles & summer truffle, ruby port, Parmesan (v) 18 

 

Afters

Palm sugar rice pudding, salad of mango & coriander, Kalamansi lime 8

Single bean chocolate fondant, pistachio ice-cream, camp coffee 9

Bavarois of malted milk with poached pear, hazelnuts & Frangelico 9

Cherry & almond tart, Disaronno ice-cream 9

Cheese & biscuits 11