July

First

Trinity Beef Tartare 5 supp

Yellowfin Tuna Crudo, Avocado, XO Dressing

Blue Belly Prawns, Fennel, Datterini Tomato and Bouillabaisse

Galantine of Guinea Hen, Rabbit, Leek Heart, Voilette Mustard

A Salad of Summer Vegetables, Whipped Goats Curd, St Ewe’s Egg

…

Second

Melted Leek and Potato Dumpling, Poached Haddock

Limousin Veal Sweetbread, Tropea Onion, Amalfi Lemon

Hand-Cut Strozzapreti, Scottish Girolle, Anchovy and Parmesan

Warm Semi Smoked Salmon, Beurre Blanc, Dulse and Cucumber

…

Third

Wild Cornish Turbot “Blanquette”

Roast English Duck, Apricot and Earl Grey

Steamed Scottish Cod, Globe Artichoke, Coco de Paimpol

Lake District Lamb T-Bone, Courgette and Sheep’s Yogurt

…

Fourth

Salted Caramel Custard Tart

Gariguette Strawberry Fraisier

Clapham Honey Souffle, Beeswax Ice Cream

Trinity Chocolate Tart, Roasted Vanilla Ice Cream

A Selection of Seasonal Cheese, Baguette and House Chutney

as an extra course 10

4 Courses 120

Still and Sparkling Water 5