July

First

Trinity Beef Tartare 5 Supp

Scallop Crudo, Vesuvius Tomatoes, Peach and Verbena

Tuna Ceviche, Charentais Melon, Iberico Ham and Pistachio

New Season Courgette Salad, Goat’s Curd, Hazelnut & Basil

Galantine of Guinea Hen, Vadouvan Spices, Summer Vegetables

…

Second

Limousin Veal Sweetbread ‘Salade Tiède’

Agnolotti of Scottish Girolles, Confit Rabbit and Tarragon

Cornish Crab and Pea Dumpling, Shellfish Bisque

Warm Semi Smoked Salmon, Beurre Blanc, Dulse and Cucumber

…

Third

Cornish Monkfish Forestiere, Turnip and Smoked Eel

Roast Quail from Bresse, Ratatouille Barbajuan, Courgette Caponata

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

Steamed Scottish Cod, Morteau Sausage and Bouillabaisse

…

Fourth

Salted Caramel Custard Tart

Clapham Honey Souffle, Beeswax Ice Cream

White Peach Tartlet, Peach Leaf Syllabub

Fig Leaf Soft Serve, Fig Jam Wafer

A Selection of Seasonal Cheese, Baguette and House Chutney

as an extra course 10

Lunch 4 Courses 140

Still and sparkling water 5