- Roulade of Dover sole and langoustine claws 'véronique' - Roast pigeon from Bresse with creamed cabbage, 'pommes rossini' and Madeira - Loin of smoked West Country fallow deer with crushed celeriac and a vinaigrette of beetroot, green peppercorns, pickled pear and walnut oil - Roast calves sweetbreads with a feuillantine of onions and tongue and a sauté of kidneys with mustard - Roast leg of Pyrenean lamb with thyme and garlic (for 2 persons, £5.00 supplement per person) - Breast of chicken with truffled farfalle, chanterelles, salsify and cauliflower Other main courses are available.
Starter
- Velouté of field mushrooms with a soft poached egg yolk and a truffled brioche roulade - Sauté of scottish langoustine tails with parmesan gnocchi, trompettes de la mort and an emulsion of potato and truffle (£5.00 supplement) - Parfait of foie gras and chicken livers with salted peanut brittle and apple chutney - Warm salad of oxtail and snails with roasted bone marrow, grilled cauliflower and a friture of vegetables Other starters are available.
Restaurant Features
Business Dining, Celebrity Chef, Cheese Tray Served, Dessert Specialist, Dinner, Lunch, Natural / Organic Ingredients, Online Menu, Online Reservations, Photos, Power Scene, Private Room Available, Pudding Specialist, Romantic Spot, Senior Appeal, Serves Game, Special Occasion, Tasting Menu, Visitors on Expense Account, Winning Wine List
Dessert
- Cocoa crème brûlée with griottine cherries and kirsch ice cream - Brillat-savarin and blood orange cheesecake with a terrine of rhubarb and mascarpone - Soup of tropical fruits with jellies, sorbets, crisps and shakes - Assiette of chocolate: bitter, milk and white - hot, warm and cold Other desserts are available.
