April

First

Trinity Beef Tartare 5 supp

Tuna Ceviche, Apple Marigold, Radish and Tomato Water

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

Roast Lyonnaise Quail, Asparagus, Pomelo, Sauce Fleurette

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, Creamed Potato and White Asparagus

…

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