Starters
"Chef's Soup of the Day"
Cream of Haricot Bean and Black Truffle

"Terrine of Land and Air"
A Mosaic of Rabbit, Pigeon, Guinea Fowl and Wild Boar studded with Pistachio Nuts and served with a Red Onion Marmalade and Rocket Leaf

"Tian of Crab"
Hand picked Fresh Crab layered between Crème Fraîche and a mango and Avocado Salsa and surrounded by a Gazpacho soup

"Warm Asparagus Salad"
Lightly Roasted Asparagus served with Parmesan Shavings, Raspberry Dressing and Quail's Egg

Entrées
"Corn Fed Chicken"
Seared Chicken Supreme accompanied by Foie Gras Croquette and surrounded with Baby Vegetables and a Light Lentil de Puy Jus

"Chump of Lamb"
Roasted Chump of English Lamb sitting on a Petite Ratatouille complemented with Garlic Mash and a Balsamic and Redcurrant Reduction

"Crispy Skin Sea Bass"
Silver Skin Sea Bass nested on a Risotto of Orange and Fennel finished with a Vanilla Nage and Courgette Beignets

"Gressingham Duck Breast"
Glazed Duck Breast presented on Braised Red Cabbage with Creamed Parsnips and a Cointreau Essence

"Pithivier of Red Onion"
A Pastry Dome of Red Onion layered with Goat's Cheese and Braised Potatoes placed on Creamed Spinach and Petite Vegetables