January

First

Trinity Beef Tartare 5 Supp

Scallop Crudo, Ajo Blanco, Grapes and Tarragon

Galantine ‘de Campagne’, Comice Pear and Cornichon

Tuna Ceviche, Meat Radish, Winter Citrus and Pistachio

A Tartlet of 36 Month Parmesan, Winter Bitter Leaves and Walnut

…

Second

Boudin Blanc Gourmand, Jus Vinaigrette

Doppio Agnolotti, Delica Pumpkin, Cep and Chestnut

Pot Roast Quail, Celeriac and Potato Dumpling, Lovage

Warm Semi Smoked Salmon, Beurre Blanc, Dulse and Cucumber

…

Third

Game Daily

Cornish Monkfish, Vadouvan Spices, Crab and Cauliflower

Roast English Duck with Sour Cherry, Fine Beans and Duck Liver

Braised Beef Short Rib, Creamed Potato, Glacé Carrots, Café de Paris

…

Fourth

Salted Caramel Custard Tart

Clapham Honey Souffle, Beeswax Ice Cream

Piedmont Hazelnut Religieuse, Praline and Milk Ice Cream

Millefeuille of New Season Citrus, 70% Chocolate and Vanilla

A Selection of Seasonal Cheese, Baguette and House Chutney

as an extra course 10

Dinner 4 Courses 140