Served Friday 14th – Sunday 16th February 2014

Amuse Bouche

Jerusalem Artichoke & Truffle Cappuccino

Starters

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

Or

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

Or

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

Dessert

Dark Chocolate Delice, Champagne Sorbet
Strawberry Macaroons

 Or

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