May

First

Trinity Beef Tartare 5 Supp

Seared Yellowfin Tuna, English Peas, Buratta

Scallop Crudo, Charentais Melon, Macadamia and Kohlrabi

Whipped Goats Curd, Soft Quails Egg, Crudites, Violette Mustard

Galantine of Guinea Hen, Boudin Noir and Smoked Duck, Spiced Tamarind

…

Second

Steamed Potato Dumpling, ‘Vichyssoise’, Morel Kiev, Truffle

Scallop and Red Prawn Agnolotti, Fennel and Orange

Warm Semi Smoked Salmon, Beurre Blanc, Dulse and Cucumber

Loin of Brittany Rabbit, Glazed White Asparagus, Sauce Dijonnaise

…

Third

Scottish Halibut, San Marzano Tomato, Basil and Sauce Nero

Herdwick Lamb T-Bone, Courgette, Green Olive and Amalfi Lemon

Spiced Anjou Pigeon, Sand Carrot, Duck Liver, Whipped Haricot Bean

Roast Fosse Meadow Chicken, Creamed Ratte Potato, Norfolk Asparagus, Hazelnuts

…

Fourth

Salted Caramel Custard Tart

Clapham Honey Souffle, Beeswax Ice Cream

Trinity Chocolate Tart, Praline and Milk Ice Cream

Alphonso Mango Millefeuille, White Chocolate and Vanilla

A Selection of Seasonal Cheese, Baguette and House Chutney

as an extra course 15

Dinner 4 Courses 155