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Cheese Souffle Cooked on Double Cream

Tartare of Hampshire Fallow Deer with Juniper, Confit Egg Yolk & Pickled Walnut

Seared Scallop, Nori Sable, Sea Vegetables & Smoked Eel Sauce

Roasted Gigha Halibut, Parsley, Fried Capers, Brown Butter & Lemon Mousse

Lamb & Sage Raviolo, Pumpkin, Amaretti & Fresh Truffle

Barbecued Pigeon Supreme, Crispy Leg, Beetroot & Fermented Blackberry

Selection of French & British Farmhouse Cheeses

Classic Baba Soaked with Apple & Lemongrass, Apple Compote, Finished with Calvados

G.H. Martel & Co. – Champagne

Bordeaux

Moulin de Gassac – Languedoc

Cave de Talmard – Bourgogne

Tenuta Olim Bauda – Italie

Domaine le Soula – Roussillon

Pessac-Leognan – Bordeaux

Domaine de Durban – Rhone

Bollinger – Champagne

Antonio Camillo – Toscane, Italie

Barta – Tokaj-hegyalja, Hongrie

Mas de Daumas Gassac – Languedoc

Domaine Chevalier – Bourgogne

Clos du Joncuas – Rhone

Saint-Emilion Grand Cru – Bordeaux

Sauternes – Bordeaux

Cheese Souffle Cooked on Double Cream

Red Radis Meat Tartare, Confit Egg Yolk & Pickled Walnut

Seared Tofu, Smoked Cream Sauce & Nori Sable

Roast Cauliflower, Parsley, Fried Capers, Brown Butter & Lemon Mousse

Ricotta & Pumpkin Raviolo, Wild Mushrooms, Sage & Fresh Truffle

Barbecued Celeriac, Beetroot & Fermented Blackberry

Selection of French & British Farmhouse Cheeses

Classic Baba Soaked with Apple & Lemongrass, Apple Compote, Finished with Calvados

G.H. Martel & Co. – Champagne

Bordeaux

Moulin de Gassac – Languedoc

Cave de Talmard – Bourgogne

Tenuta Olim Bauda – Italie

Domaine le Soula – Roussillon

Pessac-Leognan – Bordeaux

Domaine de Durban – Rhone

Bollinger – Champagne

Antonio Camillo – Toscane, Italie

Barta – Tokaj-hegyalja, Hongrie

Mas de Daumas Gassac – Languedoc

Domaine Chevalier – Bourgogne

Clos du Joncuas – Rhone

Saint-Emilion Grand Cru – Bordeaux

Sauternes – Bordeaux

Suggested Pairing: Lenoble "Sélection Albert Roux" – NV Grand Cru – Blanc de Blancs – Brut – Champagne

Poached Egg with Artichoke Heart & Smoked Salmon. Suggested Pairing: Pinot Gris "Rotenberg" - Rangen de Thann – 2016 Domaine Zind Humbrecht – Alsace

Quenelle of Scallop Mousse, Cream Veloute with Chartreuse. Suggested Pairing: Batard-Montrachet – 1992 Louis Jadot – Bourgogne

Steamed Turbot, Caviar & Champagne Sauce. Suggested Pairing: Pavillon Blanc du Chateau Margaux – 2011 Bordeaux

Roasted Fillet of Beef, Foie Gras & Madeira Truffle Sauce. Suggested Pairing: Dominus Estate – 1991 Christian Moeuix – Napa Valley, USA

Shortbread Biscuits with Pears & Blueberry Coulis. Suggested Pairing: Chateau Gilette "Creme de Tete" – 1975 Sauternes – Bordeaux

Suggested Pairing: Vieille France Rose, Brut – NV Charles de Cazanove – Champagne

Salad of Veal Heart, Brains & Tendon, Gherkin, Caper & Mustard Vinaigrette. Suggested Pairing: Macon-Montbellet "la Bergerie" – 2017 Cave de Talmard – Bourgogne

Slow Cooked Lamb Heart with White Wine & Herbs, Mint Dressing. Suggested Pairing: Gewurztraminer – 2017 Leon Beyer – Alsace

Braised Honeycomb Tripe with Cocks Comb & Kidney, Madeira & Truffle. Suggested Pairing: B de Biac – 2016 Cadillac Cotes de Bordeaux

Pigs Head & Trotter stuffed with Andouillette & Black Pudding, Pickled Mustard Jus. Suggested Pairing: Duche d'Uzes – 2015 La Tour de Gatigne – Rhone

Chocolate & Coffee Layers, Milk Coffee Ice Cream and Almond Nougatine. Suggested Pairing: Alella "Dolc Mataro" – 2019 Alta Alella Tiana – Catalunya, Espagne