Served Friday 14th – Sunday 16th February 2014

Amuse Bouche

Jerusalem Artichoke & Truffle Cappuccino


Smoked Salmon & Herb Terrine
Pickled Clams, Salsa Verdi, Fennel Tuille


Braised Pork Cheek
Sweet Potato, Savoy, Grelot

Sorbet Course

Cherry Sorbet, Cherry Marnier Liqueur

Main Course

Roasted Breast of Guinea Fowl
Confit Leg Potato Cake, Baby Beetroot, Kale


Poached Brill & Crab Mousse
Pomme Anna, Julienne Vegetable, Spiced Tomato Fondue


Dark Chocolate Delice, Champagne Sorbet
Strawberry Macaroons


A Selection of British Cheese
Homemade Lavosh Bread, Grapes & Celery


Vegetarian Options

Goat Cheese Mousse, Apple Compote, Walnuts, Beetroot


Sun Blanched Tomato & Mozzarella Linguini
Basil Pesto, Roast Artichoke