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S TA RT E R S
Pheasant consomm with Amontillado sherry, glazed salsify and Serrano ham
Classic organic salmon and scallop cervelas with a light sorrel butter
Endive and English apple salad with hazelnut oil and aged Appenzeller cheese
MAIN COURSES
Lightly steamed Gigha halibut, blonde button mushrooms, celery and dill
Rotisserie cooked corn-fed chicken, pink fir potatoes roasted with garlic and Suffolk cider sauce
Grilled Scottish bavette, shaved salt brisket, January King cabbage and burnt onion mustard
D E S S E RT S
Stem ginger pannacotta with Yorkshire champagne rhubarb and pistachio sacristains
French and British artisan cheeses
Home-made ice creams and sorbet
39.50
(3 Courses, including a bottle of mineral water per table, coffee and petits fours)
49.50
(3 Courses, including half a bottle of wine, a bottle of mineral water per table, coffee and petits fours)
WHITE WINE
RED WINE
Pinot Blanc
Moulin Vent
Leon Beyer,
Alsace, France
Chablis
Rioja Crianza
All prices are inclusive of VAT. A discretionary 12.5% service charge will be added to your bill.
If you are allergic to any food product, please advise a member of the service team.