March

First

Trinity Beef Tartare 5 Supp

Scallop Crudo, Ajo Blanco, Grapes and Tarragon

Tuna Ceviche, Meat Radish, Winter Citrus and Pistachio

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

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

…

Second

Scallop and Red Prawn Agnolotti, Fennel and Blood Orange

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

Warm Semi Smoked Salmon, Beurre Blanc, Dulse and Cucumber

Loin of Brittany Rabbit, Glazed White Asparagus, Sauce Dijonnaise

…

Third

Chateaubriand of Lake District Beef ‘Primavera’

Cornish Monkfish, Vadouvan Spices, Crab and Cauliflower

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

Trinity Chocolate Tart, Praline and Milk Ice Cream

Yorkshire Rhubarb Millefeuille, White Chocolate, Ginger and Vanilla

A Selection of Seasonal Cheese, Baguette and House Chutney

as an extra course 15

Dinner 4 Courses 155