April

First

Trinity Beef Tartare 15 supp

Yellowfin Tuna Crudo, Avocado, XO Dressing

Blue Belly Prawns, Blood Orange, Bouillabaisse

White Asparagus Salad, Whipped Ricotta, St Ewe’s Egg

Galantine of Guinea Hen, Smoked Duck, Leek Heart, Voilette Mustard

…

Second

English Asparagus, Polonaise and Smoked Eel

Fowey Mussel “Mariniere”, Wild Garlic and Potato

Limousin Veal Sweetbread, Green Asparagus, Amalfi Lemon

Warm Semi Smoked Salmon, Beurre Blanc, Dulse and Cucumber

…

Third

Scottish Cod, Brandade, Warm Caviar Tartar

180 Day English Pasture Chicken, Creamed Potato and Lentils

Steamed Cornish Seabass, Scallop Mousseline, Norfolk Asparagus

Cumbrian Chateaubriand, “Primavera”, Watercress and Smoked Bone Marrow

…

Fourth

Salted Caramel Custard Tart

Yorkshire Rhubarb Savarin, Vanilla Chantilly

Clapham Honey Souffle, Beeswax Ice Cream

Amedei Chocolate Millefeuille, Piedmont Hazelnut

A Selection of Seasonal Cheese, Baguette and Tea-Soaked Prune

as an extra course 10

4 Courses 70

Still and Sparkling Water 5