April

First

Trinity Beef Tartare 5 Supp

Seared Yellowfin Tuna, English Peas, Buratta

Scallop Crudo, Ajo Blanco, Grapes and Tarragon

A Tartlet of Morel, Wild Garlic, Parmesan and White Asparagus

Galantine of Guinea Hen, Boudin Noir and Smoked Duck, Spiced Tamarind

…

Second

Steamed Potato Dumpling, ‘Vichyssoise’, Morel Kiev, Truffle

Scallop and Red Prawn Agnolotti, Fennel and Blood Orange

Warm Semi Smoked Salmon, Beurre Blanc, Dulse and Cucumber

Loin of Brittany Rabbit, Glazed White Asparagus, Sauce Dijonnaise

…

Third

Salt-Marsh Lamb ‘Primavera’

Wild Cornish Seabass, San Marzano Tomato, Basil and Sauce Nero

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

Roast Fosse Meadow Chicken, Creamed Ratte Potato, Norfolk Asparagus, Hazelnuts

…

Fourth

Salted Caramel Custard Tart

Clapham Honey Souffle, Beeswax Ice Cream

Trinity Chocolate Tart, Praline and Milk Ice Cream

Gariguette Strawberry Millefeuille, White Chocolate and Vanilla

A Selection of Seasonal Cheese, Baguette and House Chutney

as an extra course 15

Dinner 4 Courses 155