Dinner Menu, 3-courses, £62
STARTERS
Roast butternut squash and goats cheese velouté
with sage tortellini and toasted seeds
Baked oyster thermidor
Deep fried plaice
with sauce gribiche, lemon, Roscoff onion, dill pickle
Beef tartare
with smoked egg yolk and campaillou crispbread
Terrine of confit duck, ham hock
with pistachio and cognac prunes, with homemade piccalilli and toasted bread
MAINS
Jerusalem artichoke and black truffle risotto
with trompette mushrooms, toasted hazelnut, goats curd and fine herbs
Pan-fried hake
with cauliflower cream, mussels, curry and lime sauce
Roast gurnard
with leek fondue, brown shrimp ravioli, shellfish velouté
Devonshire duck breast
with smoked duck and pistachio sausage, crushed turnip, braised red chicory, cherry, port sauce
Loin of Highland venison roasted in blue cheese butter
with poached pear, beetroot, creamed brussels sprouts with sautéed chestnuts, borderlaise sauce
SIDE VEGETABLES
Side orders of vegetables or potatoes are available at £4.50 per portion
DESSERTS
Ice cream sandwich of dark chocolate, miso and banana
with hazelnut praline and passion fruit
Mille feuille of croissant
with Provençal figs, goats milk crémeux, sour cherry molasses and olive oil ice cream
Passionfruit tarte
with white chocolate crémeux, ginger crumb and mango sorbet
Raspberry soufflé
with vanilla ice cream
Selection of cheese from “La Fromagerie”
(£8 supplement)
