Sample à la carte menu

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To start

Salad of Wye valley asparagus, Kennet crayfish & pistachio  16 

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

Organic Buffalo Ricotta, marinated tomatoes, black olives, basil (v) 9

Carpaccio of English veal "Blanquette", hazelnuts, fine herbs 11

Marinated tuna, pink grapefruit, sesame, coriander 11

 

Main courses

Pekin duck 'laque' a l'orange, boulanger of confit leg  26

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

Roast Chalk stream Trout, vegetables a la Greque, tapenade 22

 Loin of English Veal, Borlotti beans, Tropea onions, lemon thyme 26

Poached Halibut Veronique, youngs leeks à l’étuvée, new potatoes 25

Spring lamb Provençal , aubergine caviar, Niçoise potatoes 26

 

Afters

Rooibos Crème brûlée, Mandarin sorbet 8

Panna cotta of buttermilk & lavander, Wye valley blueberries, pistachios 9

Rhum Baba, salt caramel mousse, rum 'n raisin ice-cream 8

Prune & almond tart, Armagnac ice-cream 9

Cheese & crackers 11