The French Table

STARTERS

• Pea and mint gazpacho

  with pickled peach, feta and toasted macadamia

• ‘Coronation mackerel’,

  curried mackerel pâté, smoked cucumber, apricot, soused Cornish mackerel, almond, coriander

• Deep fried plaice

  with sauce gribiche, lemon, Roscoff onion, dill pickle

• Warm salad of morteau sausage, smoked duck breast

  with crushed celeriac and toasted hazelnuts with soft-boiled St Ewe’s egg and Pommery mustard dressing

• 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

• Magret of duck

  with crispy confit duck leg, spinach, beetroot, blackberry ketchup, red wine sauce

• 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

• Rhubarb ‘soup’

  with Île Flottante, crispy nuts, peach sorbet

• Earl grey panna cotta

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

• Gateau of white chocolate and mango

  with passionfruit coulis

• Selection of cheese from “La Fromagerie”

  (£8 supplement)