February

First

Trinity Beef Tartare 5 Supp

Scallop Crudo, Ajo Blanco, Grapes and Tarragon

Tuna Ceviche, Meat Radish, Winter Citrus and Pistachio

Galantine ‘de Campagne’, Passe Crassane Pear and Cornichon

A Tartlet of 36 Month Parmesan, Winter Bitter Leaves and Walnut

…

Second

Boudin Blanc Gourmand, Jus Vinaigrette

Doppio Agnolotti, Delica Pumpkin, Cep and Chestnut

Pot Roast Quail, Celeriac and Potato Dumpling, Lovage

Warm Semi Smoked Salmon, Beurre Blanc, Dulse and Cucumber

…

Third

Cornish Monkfish, Vadouvan Spices, Crab and Cauliflower

Loin of Venison, Fondant Parsnip, Quince, Green Peppercorn

Spiced Anjou Pigeon, Sand Carrot, Duck Liver, Whipped Haricot Bean

Roast Fosse Meadow Chicken, Smoked Sausage, Agen Prune and Black Truffle

…

Fourth

Salted Caramel Custard Tart

Clapham Honey Souffle, Beeswax Ice Cream

Piedmont Hazelnut Religieuse, Praline and Milk Ice Cream

Millefeuille of Yorkshire Rhubarb, White Chocolate, Stem Ginger and Vanilla 

A Selection of Seasonal Cheese, Baguette and House Chutney

as an extra course 10

Dinner 4 Courses 140