Cream of sea food soup with 'rouille' and 'aioli' baguette - £9.50
Jerusalem artichoke and vegetable 'fricassee' - £8.50
Lobster on polenta crisps with cepes and caviar cream - £14.50
Charlotte of crab and salmon with roasted pepper chantilly - £14.50
Duck foie gras with date and warm fig brioche - £11.50

Dover sole meuniere - £32
Fillet of red mullet 'nage provencale' - £18
King scallops with quenelle of sweet potato and celeriac - £25
Poached turbot with asparagus and Hollandaise sauce - £25
Crayfish, leek and celery gateau with vine tomatoes and coriander - £29.50
Roast pigeon in 'potato crust' and mushroom with truffle butter - £18
Tournedos of lamb, leaf spinach, creamed garlic and rosemary - £21
Aberdeen angus beef fillet with morels and gratin dauphinois - £25
Duckling 'ballotine royale' with burgandy sauce - £25
'Bestilla' of ratatouille - £16.50

'Moelleux' of chocolate and cacao sorbet - £10.50
Rum baba with fruits and pineapple sorbet - £9.50
Creme brulee with saffron and taragon - £9.50
Hazelnut macaroon and mousseline of pecan nut - £9.50
Passion fruit mousse and exotic sorbet - £10.50
Iced gorgonzola with basil and olive biscuits - £9.50

The following menu is available at a cost of £26.00
A discretionary 10% service & cover charge will be added to your bill

-Ravioli of Scottish lobster and langoustine, poached in a lobster bisque with crushed peas, lemongrass and ginger velouté
-Pressed foie gras layered with savoy cabbage, confit duck and pickled girroles, french beans
-Cappuccino of pumpkin with Parmesan, white truffle, roasted cèpes
-Ballotine of goats cheese, provençale roasted vegetables, olive oil and tomato dressing
-Roasted hand dived sea scallops, Jerusalem artichoke risotto, sherry vinaigrette
-Ravioli of wild mushrooms and confit duck, served with braised kohi rabi, sautéed wild mushrooms, thyme velouté

-Roasted fillet of line caught turbot, pomme boulangère, baby spinach and braised endive,
Civet sauce
-Roasted tail of monkfish, crushed black olive new potatoes, honey soused baby plum tomatoes, basil essence
-Fillet of seabass with creamed leeks, roast salsify and braised baby fennel, wild mushrooms, vanilla scented velouté
-Roast canon of lamb, truffle pommes fondants, caramelised onions and buttered spinach, rosemary jus
-Pot roasted fillet of venison, braised baby beetroot, carrots and roast parsnips, bitter chocolate sauce
-Poached roulade of gressinham duck, creamed haricots blanc, glazed asparagus, Madeira jus
-Assiette of légumes, truffle vinaigrette

Please ask for the dessert menu where you will have a choice of chef suggestions

The following gastronomic menu is available at £39.50 per person
A discretionary 10% service & cover charge will be added to your bill

-Ravioli of Scottish lobster and langoustine poached in a lobster bisque with crushed peas lemongrass and ginger velouté
-Pressed foie gras layered with savoy cabbage confit duck and pickled girroles, French beans
-Cappuccino of pumpkin with Parmesan, white truffle, roasted cèpes
-Ballotine of goats cheese, provençale roasted vegetables, olive oil and tomato dressing
-Roasted hand dived sea scallops, Jerusalem artichoke risotto, sherry vinaigrette
-Ravioli of wild mushrooms and confit duck served with braised kohi rabi, sautéed wild mushrooms, thyme velouté

-Roasted fillet of line caught turbot, pomme boulangère, baby spinach and braised endive civet sauce
-Roasted tail of monkfish, crushed black olive new potatoes, honey soused baby plum tomatoes, basil essence
-Fillet of sea bass with creamed leeks, roast salsify and braised baby fennel, wild mushrooms, vanilla scented velouté
-Roast canon of lamb, truffle pommes fondants, caramelised onions and buttered spinach, rosemary jus
-Pot roasted fillet of venison, braised baby beetroot, carrots and roast parsnips, bitter chocolate sauce
-Poached roulade of gressinham duck, creamed haricots blanc, glazed asparagus, madeira jus
-Assiette of légumes, truffle vinaigrette

Please ask for the Dessert Menu where you will have a choice of Chef suggestions

6 courses - £45

Due to the complexity of this menu
it can only be served to complete tables.

A discretionary 10% service & cover charge will be added to your bill

-Cappuccino of pumpkin with parmesan, white truffle, roasted cèpes

-Pressed foie gras layered with savoy cabbage, confit duck and pickled girroles, french beans

-Roasted tail of monkfish, crushed black olive new potatoes, honey soused baby plum tomatoes, basil essence

-Roast canon of lamb, truffle pommes fondants, caramelised onions and buttered spinach, rosemary jus

-Panacotta with raspberry sorbet

-Trio of chocolate, deep fried chocolate, orange chocolate soup, white chocolate ice flavoured with thyme
-Selection of farm cheeses