October

First

Trinity Beef Tartare 10 Supp 

Cornish Crab Salad ‘Gourmande’

Blue Fin Tuna Crudo with Olives, Capers and Warm Olive Oil

Tartlet of Goat’s Curd, Walnut, Vassout Pear and Black Truffle

Terrine of Duck Liver cooked ‘en torchon’ with Candied Stone Fruits and Brioche

…

Second

Pot Roast Quail Dumpling, Sauce Blanquette

Cornish Cod with Clams, Saffron and Romanesco

Vol au Vent of Roscoff Onion and Parmigiano Reggiano

Warm Semi Smoked Trout, Beurre Blanc, Dulse and Cucumber

…

Third

Game Daily

Dover Sole Veronique, Cauliflower and Grape

Roast Fillet of Seabass ‘Grenobloise’, Salsify and Lemon

Fosse Meadow Chicken, Creamed Potato, Sauce Vin Jaune, Leek ‘En Papillote’

…

Fourth

Salted Caramel Custard Tart

Solliès Fig Tartlet with Fig Leaf Syllabub

Clapham Honey Souffle, Beeswax Ice Cream

Amadei Chocolate Cremeux, Vanilla Ice Cream, Saba di Modena 

A Selection of Seasonal Cheese, Baguette and House Chutney

as an extra course 15

4 Courses 105