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Compression of Cured Salmon
Gently Poached and Bound in Smoked Salmon
With a Tartare-Style Dressing
Mushroom Soup
With a Light Wild Garlic Cream
Ham Hock and Foie Gras Terrine
Celeriac Salad and Prune Jam
Glazed Rarebit En Croute
On Winter Leaves, Dressed with Balsamic Vinegar and Chives
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Braised Lamb Shank
Crushed Carrots and Swede, Creamed Potatoes
And Rosemary Scented Braising Jus
Roasted Loin of Venison
Fondant Potato, Braised Red Cabbage and Chanternay Carrots
On a Beetroot Sauce
Baked Fillet of Cod
Fine Pea Pure�, Saut�ed New Potatoes and an Orange Butter
Wild Mushroom Risotto
Saut� of Wild Mushrooms with Parmesan Cheese
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�Orange Cr�me Brule�
With Stewed Fruits
Chocolate Tart
With Orange Confit Sauce and Clotted Cream
Passion Fruit Parfait
With Blackcurrant Sorbet and Exotic Fruits
Selection of Fine Cheeses
With Quince Preserve, and Warm Fig Loaf
�3.00 Supplement
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Coffee and Petits Fours� �2.95
�Prices include Value Added Tax at 17.5%
Two Courses ~ �16.50
Three Courses ~ �19.75