September

First

Trinity Beef Tartare 5 Supp

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

Whipped Goats Curd, Soft Quails Egg, Crudites, Violette Mustard

Galantine of Guinea Hen, Smoked Sausage, Fromage de Tete, Charcuterie Onions

…

Second

Cornish Cod with Clams, Saffron and Romanesco 

Vol au Vent of New Season Ceps, Parmigiano Reggiano

Warm Semi Smoked Salmon, Beurre Blanc, Dulse and Cucumber

Pot Roast Quail Dumpling, Alsace Bacon, Gruyere and Tarragon

…

Third

Roast Fillet of Seabass ‘Grenobloise’, Salsify and Lemon

Cornish John Dory, Champagne Leeks, Mussel and Hazelnut Blanquette

New Season Grouse or Roast Balmoral Venison with Celeriac Bread Sauce 

Fosse Meadow Chicken, Creamed Potato, Sauce Vin Jaune, Prunes and Ceps

…

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

Dinner 4 Courses 155