Reviewed: 05/02/2002

starters
yellowfin tuna
seared tuna with balsamic jelly, pissaladière
with french beans and parmesan dressing
monkfish
thinly sliced monkfish with a herb risotto, gratin of clams,
caper and lemon dressing
scallops
caramelised scallops with chives and ginger,
savoy cabbage puree and crispy squid
langoustine
carpaccio of langoustine with mango and avocado,
pickled cucumber and hellfish vinaigrette
anjou quail
feuillete of quail, french bean and truffle salad,
globe artichoke puree
irish venison
warm salad of peppered venison with red cabbage coleslaw
and red currant jus
autumn vegetables

warm salad of caramelised salsify, jerusalem artichokes and girolles
with truffle vinaigrette and red chicory
foie gras
pan-fried foie gras with a beetroot tart tatin,
wilted rocket and balsamic onions

mains
red mullet
tempura of red mullet and shiso leaf,
mussel and cockle escabeche and cauliflower foam
line-caught seabass
seabass cooked en papillote with fennel and tomato confit,
clam and olive broth, salad of crisp baby fennel
turbot
roast tranche of turbot, gratinated razor clam with
artichokes barigoule and braised gem lettuce
(supplement £5.00)
red leg partridge
roast partridge with alsace choucroute
and meaux mustard jus
charolais beef
fillet of beef cooked in a herb infused salt crust,
braised oxtail bourguignonne with honey roasted baby parsnips
(for 2 persons, supplement £10.00)
rabbit
saddle of rabbit stuffed with veal sweetbreads, roast langoustine, gratin of butternut squash with girolles and smoked bacon
pata negra
roast pork cutlet with lentil salad, warm terrine of tomato,
peppers and aubergine confit with salsa verde
butternut squash
pithivier of butternut squash and taleggio,
honey roasted vegetables and garlic veloute
3 course £42.50
if you are concerned about food allergies, e.g. nuts, you are invited to ask
one of our team members for assistance when selecting menu items.
a discretionary 12.5% service charge will be added to your bill.