RISOTTO OF PARMESAN WITH SHAVINGS;
BASIL OIL

RISOTTO OF WILD MUSHROOMS WITH CEPE VELOUTÉ AND TRUFFLE

‘PAILLETTE’ OF ROASTED QUAIL WITH YOUNG VEGETABLES

TOMATO TART WITH ITS OWN ESSENCE,
AUBERGINE CRISP AND BASIL OIL

ROASTED FOIE GRAS WITH DAMSON CHUTNEY AND FOIE GRAS TORCHON;
ALMOND CREAM

FOIE GRAS PARFAIT WITH PISTACHIOS AND PICKLED FRUIT;
XERES REDUCTION

SCALLOP CEVICHE WITH ROASTED SCALLOP;
LEMON PURÉE

CRISP POTATO LEAVES WITH SAUTÉED WILD MUSHROOMS;
ARTICHOKE PURÉE

CAPPELLETTI OF COCK CRAB WITH GINGER;
ITS OWN SALAD WITH MICRO HERBS

TATIN OF APPLE
WITH APPLE CRISP AND ELDERFLOWER FOAM;
MACERATED SULTANAS AND CARAMEL

CAPPUCCINO MOUSSE,
DENTELLE AND DANDELION COFFEE

CHERRIES – A COMPOSITION;
CASSOLETTE, SORBET AND SOUFFLÉ;
MORELLO LEAF WITH PISTACHIO

CHOCOLATE AND A TASTE OF THE EXOTIC;
TONKA YOGHURT SORBET WITH CASSIA BARK

VANILLA PANNACOTTA WITH SWEET TAPENADE;
BLACKBERRY SORBET

COLLAGE OF FRUIT SOME AS NATURE INTENDED;
RHUBARB ESSENCE

PLUM LEAF WITH POACHED COMPOTE OF PLUM;
MIRABELLE SORBET AND SESAME SEED

RASPBERRY SOUFFLE
WITH VANILLA BEAN ICE CREAM

PEAR PARFAIT, SYRUP AND FOAM;
CORIANDER OIL

A SMALL SELECTION OF LEMON DESSERTS

A SELECTION OF CHEESE FROM THE TROLLEY †

COFFEE & PETIT FOURS

(†£9.50 Supplement When Taken As An Additional Course)

£65.00 PER PERSON
Includes VAT and 10% service charge.