April

First

Trinity Beef Tartare 5 supp

Seared Tuna, Citrus, Avocado, Apple Marigold

Winter Bitter Leaf Salad, Goat’s Curd, Walnut, Pear

Crudo of Scottish Scallop, Turnip, Apple and Almond

Galantine of Guinea Hen, Vadouvan Spices, Spring Vegetables

…

Second

Ravioli of Whipped Ricotta, St Ewe Egg, Bottarga

Quail Kiev, Pomelo, Asparagus from Jerome Gallis

Sardine Bolognaise Dumpling, Tomato Butter Sauce and Basil

Warm Semi Smoked Salmon, Beurre Blanc, Dulse and Cucumber

…

Third

Anjou Pigeon, Spiced Date, Blood Orange and Green Olive

Cumbrian Chateaubriand, Pomme Paillasson, Mother Sauce

Steamed Dover Sole with Morels and Cauliflower ‘Bonne Femme’

Roast Fosse Meadow Chicken, White Asparagus, Garlic Leaf, Creamed Ratte Potato

…

Fourth

Salted Caramel Custard Tart

Clapham Honey Souffle, Beeswax Ice Cream

Trinity Chocolate Tart, Roasted Vanilla Ice Cream

Baked Ginger Cream, Poached Yorkshire Rhubarb and Vanilla

A Selection of Seasonal Cheese, Baguette and House Chutney

4 Courses 140

Still and Sparkling Water 5