October

First 

Trinity Beef Tartare 5 supp  

Scallop Crudo, Ajo Blanco, Grapes and Tarragon

Tuna Ceviche, Charentais Melon, Iberico Ham and Pistachio 

Autumn Vegetable Tart, 36 Month Parmesan and Walnut

Galantine ‘de Campagne’, Sollies Fig and Cornichon

… 

Second 

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

Steamed Potato Dumpling with Cornish Mussels, Leek and Lardo

Agnolotti of Scottish Girolles, Confit Rabbit and Tarragon 

Warm Semi Smoked Salmon, Beurre Blanc, Dulse and Cucumber 

… 

Third 

Loin of Fallow Deer, Quince, Parsnip and Alsace Bacon

Steamed Scottish Cod, Morteau Sausage and Bouillabaisse   

T-Bone of Cumbrian Lamb, Ratatouille, Green Olive and Labneh

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

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

… 

Fourth

Salted Caramel Custard Tart 

Stone Fruit Tartlet, Fig Leaf Syllabub

Clapham Honey Souffle, Beeswax Ice Cream 

Piedmont Hazelnut Religieuse, Praline and Milk Ice Cream

A Selection of Seasonal Cheese, Baguette and House Chutney 

4 Courses 140