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A la carte

An a la carte menu

Starters
Seared and marinated corn-fed beef fillet, white asparagus, violet artichokes, truffle vinaigrette

Pot roasted wood pigeon with a white onion and wild garlic velouté

Ballottine of foie gras marinated in white port, escabèche carrots, toasted rye bread

Fennel and ginger soup with poached sea trout, langoustines and basil

Ravioli of Dorset blue lobster and salmon poached in a lemongrass bisque, basil vinaigrette

Wild rabbit and new season morel risotto, aged parmesan

Salad of Cromer crab and carrot ‘à la grecque’, ginger and carrot dressing

Roasted Isle of Skye scallops, English peas, quail egg beignets and crispy bacon

Pan fried Cornish red mullet, oyster beignets, celery confit, lemon dressing

Warm smoked mackerel and charlotte potato salad, Granny Smith apple, Oscietra caviar, baby watercress

 

Main courses
Fillet of black bream with a fricassée of razor clams and samphire, crushed Jersey royals, mint velouté

Braised Pacific halibut, English asparagus, radishes, spring onions, wilted watercress and spinach

Pan fried stonebass, Cromer crab and celeriac cannelloni, spring vegetable blanquette, lemon thyme velouté

Sautéed pavé of Loch Duart salmon, smoked bacon, clam and sweetcorn chowder

Roasted John Dory and sautéed langoustines,violet artichokes, pink fir potatoes, carrot and cardamom sauce

Roast rump of Cumbrian lamb stuffed with anchovies, broccoli, capers and almond fricassée

An a la carte menu, continued

Main courses continued 
Crispy Suffolk pork belly, crushed peas, apple and onion purée, morel velouté

Roast Label anglaise chicken with a foie gras and morel mousseline, peas a la française (for two)

Roast rib of Casterbridge beef, cep relish, wild garlic potato purée, tapenade baked artichokes, vine tomato jus

Roasted Goosnargh duck, truffled sweetcorn, smoked duck croquettes, purple sprouting broccoli, spiced jus

 

Desserts
Valrhona chocolate and honeycomb fondant, orange yoghurt sorbet

Butter poached William pear, walnut financier, coffee ice cream

Honey crème brûlée, hazelnut sablé, blood orange sorbet

Assiette of rhubarb, crumble, syllabub and mille feuille

Poached pineapple, praline croquant, salted caramel ice cream

Lemon parfait, poached rhubarb, basil sorbet, baked shortbread

Caramelised apple tarte Tatin, pecan and maple ice cream (for two people)

Calvados panna cotta with blackberry doughnuts and Granny Smith jus 

A selection of French and British cheeses served from the trolley

Should you wish to have cheese as an additional course following dessert, there will be a 12.00 supplement

Three courses for £70.00

 

Please note that the above are sample menus and that from time to time certain dishes or ingredients are restricted due to market availability.

A discretionary 12.5% gratuity will be added to your bill.