Starter Selection Burrata on a bed of radicchio leaves orange and honey dressing orange segment and pomegranate Prawn cocktail Mango Avocado and cray fish salad with a basil and mango dressing Ceviche of Scallops with crème fraiche. avocado mousse and caviar And a yuzu dressing Seared scallop with saffron butter and langoustine Mediterranean Ceviche of fish with a lemon and lime dressing Home cured earl grey duck breast with celeriac remoulade Home cured salmon gravlax Salmon demi Cuit with an apple jelly, compressed melon and micro herb salad Vodka gazpacho Cucumber and dill cold Vichyssoise Spinach and cauliflower soup Asparagus with poached egg and truffle emulsion Smoked salmon rolls with a chive aioli and vodka caviar Seared scallop with Puy lentils, pancetta lardons and wild rocket Seared scallop with pea puree. Pancetta crumbs basil oil Goat cheese mousse with charred courgette millefeuille with confit cherry tomatoes Twice baked soufflés with a gruyere sauce and parmesan crisp Roasted figs and gorgonzola with mixed leaf salad and hazelnuts White omelette with caviar on blinis Water melon and pink grapefruit white crab salad Seared Tuna fish salad with green oil dressing Grilled goat cheese and heritage tomato salad With house dressing Steamed gyoza filled with lobster and tiger prawns and soba noodles Lobster raviolinis with beurre Blanc and caviar Butternut squash and ricotta cheese raviolinis Celeriac and Jerusalem artichoke millefeuille with chanterelles Tartar of salmon with avocado guacamole and sea weed dust Marinated tuna tartar with ponzu dressing baby cucumber and a spicy guacamole Tomato and sour dough charlotte Seared cured salmon with leek spaghetti Wild mushroom risotto with a cep cappuccino Tomato and basil soup with a slow roast tomato topping and a basil oil dressing Chilled salmon terrine with dill caviar Mini Asian crab cakes with a pea salsa Lobster tail with lemon butter and basil Autmn Vegetable salad Chicken terrine with smoked paprika and tarragon and a selection of cured meats Butter poached lobster with tomato marmalade celery and Russian dressing
Fish Selection -Olive oil poached bluefin tuna with nicoise vegetables Pan fried black cod with carrot and ginger puree steamed pack choi and Romanesco cauliflower florets Stoned bass fillet with a Santini sauce medley of green vegetables and crushed herby new potatoes Chilean sea bass with riviera sauce, asparagus on a crushed herby Saffron potatoes Rolled salmon fillet stuffed with spinach and prawns with a tian of vegetables and mashed vitellote (purple potatoes) Monk fish with a lemon and capers with a cauliflower puree Romanesco florets and seasonal greens Salmon fillet on a bed of spinach with tarragon and brown shrimp sauce with a thyme polenta and finger carrots Pan fried rainbow trout with potato roll, slow roast tomatoes and a rouille sauce Roast Hake with a herb crust, braised fennel , salsa Verde, tower of sauteed potato. Steamed Thai style sea bass with Pan Tan flavoured Jasmin rice and sauteed Thai green veg Pan fried sea bass confit cherry tomatoes with roasted vegetables and a green tahini sauce Medallion of monk fish with langoustines, prosciutto crumbs, steamed potatoes, samphire and a saffron sauce Pan fried Cod fillet with a parsnip puree wilted spinach and wild mushrooms. fried dill Lobster tail with Russian sauce
Meat Selection Beef Wellington with potato rosti nest filled with truffle mash, medley of green vegetables, tricolour carrot roasted baby turnips & a Cabernet Sauvignon Jus Fillet steak with Yuka fries on a splash of Romesco sauce saffron chargrilled cauliflower & confit cherry tomatoes Angus Beef Fillet Tournedos with Fois Gras, truffle potato mousseline, celeriac puree, medley of seasonal vegetables & caramelised carrots Deconstructed beef Wellington With a choice of Jus or creamy truffle sauce With truffle mash potatoes and green bean parcel Basil crusted Lamb Cannon On a bed of parsnip puree, with heritage carrots, Millefeuilles potato, creamy wilted spinach & a lamb jus. Marinated Venison Fillet with truffle mash, creamy wilted spinach & finger carrots Tender loin of pork with a white wine and olive cream sauce with new potatoes and green beans Osso Bucco with a saffron risotto and a crunchy green salad Coq au vin with creamy mash potatoes and green vegetable medley Slow roast leg of lamb with roasted vegetables Charred grilled lamb steak with rosemary and honey glaze, steamed Cavallo Nero & glazed cauliflower Ying and Yang corn fed chicken breast with green and red pepper purees, braised Savoy cabbage, pancetta lardons, smoked red pepper, aubergine & potato gratin Argentinian fillet beef with a sauce Vierge with roasted mini Hasselbach potatoes Charred grilled tender stems Marinated Rib eye steak with garlic, rosemary and thyme oil With a mediterranean vegetable warm salad, cabernet sauvignon jus Herbs and Burgandy wine 48hrs marinated beef fillet Served on a bed of polenta with green beans and creamy spinach Herbs and Burgandy wine marinated venison fillet With crushed potatoes and Pack choi Rack of lamb with steamed broccoli tender stem, a mirepoix of carrots and courgettes And mini roast potatoes, lamb jus Roast lamb with black garlic puree, sauteed moonlight potatoes, mangetout, green beans in a savoy cabbage nest with roasted shallots, jus Roasted Gressingham duck breast with a parsnips tatin, butternut squash puree, wilted wild garlic and charred leaks. Jus Oven roasted Guinea Fowl mousseline potatoes, braised Savoy cabbage with a white wine and marjoram sauce Pan fried fillet steak with celeriac puree, mirepoix of carrots and courgettes broccoli Tender stems and a whisky flambee sauce Roast quail, wild rice and mushroom parcel in a blanched Savoy cabbage leaf, wild mushroom and paprika sauce Corn fed chicken breast with morels and a sherry wine sauce with pomme puree Veal fillet in a warm wild mushroom and cream sauce served with homemade truffle Spätzle
Desserts Selection Nougat glace enrobed in 75% chocolate on a base of Joconde biscuit with berry coulis and fresh berries Cholate tort with berry coulis, popcorn, raspberries, and a lightly whipped mascarpone Chantilly & Meringue kisses Lemon Mousse on a charred Italian meringue, raspberry gel & vanilla Sablé Tiramisu Madagascar vanilla bean Panna Cotta with a raspberry coulis & fresh raspberries Chocolate Marquise in Genoise Sponge, with a raspberry coulis, lightly whipped cream & meringue kisses Deconstructed Mojito Cheesecake Truffle chocolate cake with a lightly whipped cream Duo of Chocolate Mousse with a meringue wave, raspberry coulis & fresh berries Tarte Fine au Pomme with a lightly whipped Chantilly cream Mango Mousse with a strawberry coulis & strawberries and meringue kisses Strawberry tart and pistachio crumbs (optional) New York Vanilla cheese cake with a choice of seasonal berries A refreshing summer fruit roulade filled with seasonal berries Pavlova with tropical fruits or red berries With a raspberry coulis White chocolate and strawberry mousse With a berry coulis and strawberries Charred lemon tart with fried basil and a lightly whipped cram Summer fruit tart A deliciously refreshing salted caramel panna cotta Raspberry iced soufflé with fresh raspberries and a blue berry coulis Raspberry mousse A chocolate Delice with a Joconde biscuit base Served with home-made Madagascar Vanilla bean custard A refreshing key lime pie with a lightly whipped Chantilly cream A Raspberry and black berry parfait duo Champagne and raspberry posset A warm chocolate fondant with vanilla ice cream Sticky toffee pudding with dates and served with a warm homemade custard and a sticky toffee sauce