The French Table

STARTERS

• Pea and mint gazpacho

  with pickled peach, feta and toasted macadamia

• Spiced prawn pâté

  with datterini tomatoes, pickled green strawberry, lovage and smoked bloody mary vinaigrette

• Deep fried plaice

  with sauce gribiche, lemon, Roscoff onion, dill pickle

• Grilled beef fillet and 'rosette' saucisson

  with celeriac remoulade, chive emulsion

• Terrine of rabbit and ham hock

  piquillo peppers, green olive and chorizo, with pine nuts, yellow pepper relish and toasted campaillou

MAINS

• Vol au vent of heritage beetroot, pickled blackberry and goats curd

  with pickled walnut and young leaves, blackberry and tarragon vierge

• Cornish stonebass roasted in sumac butter

  with carrot and mussel purée, burnt orange. spring vegetables, sauce bourride

• Roast Cornish cod

  with brandade, grilled courgette, red pepper beurre blanc

• Roast loin of pork

  with swede and chorizo terrine, chou farci, creamed cabbage, toasted cumin, jus gras

• Roasted lamb saddle

  with basil and garlic purée, black olive polenta, glazed lamb sausage, baby artichoke, lamb jus

SIDE VEGETABLES

Side orders of vegetables or potatoes are available at £4.50 per portion

DESSERTS

• Baked chocolate tarte

  with poached pear, burnt honey, yoghurt sorbet

• Pineapple and spiced rum savarin

  with lime gel, toasted coconut, cardamom chantilly, mango sorbet

• Earl grey panna cotta

  with new season Gariguette strawberries, strawberry crémeux and pistachio ice cream

• Apricot, lemon thyme and sauternes delice

  with Grand Marnier gel, apricot sorbet

• Selection of cheese from “La Fromagerie”

  (£8 supplement)