November

First

Trinity Beef Tartare 15 supp

Yellowfin Tuna Crudo, Avocado, Apple, XO

Autumn Vegetable Salad, Walnut Pesto, Burrata

Cornish Mackerel, Beetroot, Horseradish, Buttermilk

Galantine – Boudin Noir, Chicken, Prune and Pistachio

…

Second

Scottish Cep Vol-Au-Vent

Red Prawn Ravioli, Prawn Bisque, Sea Vegetables

Warm Semi Smoked Salmon, Beurre Blanc, Dulse and Cucumber

Pot Roast Quail, Gnocchi and Chanterelle Dumpling, Sauce Albufera

…

Third

Game Daily

Roast English Duck, Chestnut and Quince

Scottish Cod, Brandade, Blue Mussel Hollandaise

Chateaubriand of Lake District Beef, Delica Pumpkin, Mother Sauce

…

Fourth

A Selection of Seasonal Cheese or Stichelton and Malt Loaf

…

Fifth

Salted Caramel Custard Tart

Quince Savarin, Rum and Vanilla Chantilly

(For two people to share)

Trinity Mince Pie, Christmas Pudding Butter

Clapham Honey Souffle, Beeswax Ice Cream

PX Soft Serve, Soaked Raisins, Warm Apple Pie

3 Courses 70

4 Courses 90

5 Courses 100

Still and Sparkling Water 5