June 

First 

Trinity Beef Tartare 5 supp  

Crudo of Scottish Scallop, Turnip, Apple and Almond 

Tuna Ceviche, Apple Marigold, Radish and Tomato Water 

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

Galantine of Guinea Hen, Vadouvan Spices, Spring Vegetables 

… 

Second 

Sardine Bolognaise Dumpling, Tomato Butter Sauce and Basil 

Agnolotti of Scottish Girolles, Confit Rabbit and Tarragon

Warm Semi Smoked Salmon, Beurre Blanc, Dulse and Cucumber 

Limousin Veal Sweetbread ‘Salade Tiède’ 

… 

Third 

Anjou Pigeon, Spiced Date, True Spinach and Confit Lemon  

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

Steamed Cornish Turbot, Norfolk Asparagus, Caviar Beurre Blanc 

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 

Gariguette Strawberry Soft Serve, Warm Chamomile Madeleine 

A Selection of Seasonal Cheese, Baguette and House Chutney 

4 Courses 140