November

First 

Trinity Beef Tartare 5 Supp

Scallop Crudo, Ajo Blanco, Grapes and Tarragon

Tuna Ceviche, Meat Radish, Winter Citrus and Pistachio

Galantine ‘de Campagne’, Vassout Pear and Cornichon

Warm Chestnut Salad, Jerusalem Artichoke and Black Truffle

… 

Second 

Doppio Agnolotti, Delica Pumpkin, Cep and Chestnut

Pan Roasted Guinea Hen, Artichoke, Hazelnut, Truffle Jus Gras

Warm Semi Smoked Salmon, Beurre Blanc, Dulse and Cucumber

Steamed Potato Dumpling with Cornish Mussels, Leek and Lardo

… 

Third 

Game Daily

Roast English Duck with Stone Fruits, Fine Beans and Duck Liver

Poached Halibut, Smoked Eel, Leek, Cep and Sauce Champagne

Braised Beef Short Rib, Creamed Potato, Glacé Carrots, Café de Paris

… 

Fourth

Salted Caramel Custard Tart

Trinity Mince Pie, Christmas Pudding Butter

Clapham Honey Souffle, Beeswax Ice Cream

Piedmont Hazelnut Religieuse, Praline and Milk Ice Cream

A Selection of Seasonal Cheese, Baguette and House Chutney

as an extra course 10

4 Courses 140