Baked Camembert with sage and rosemary crostini.
Gin cured salmon, grapefruit, horseradis, toasted fregola.
Pan seared scallops with brassicas purée, raisins, shallot, little gem.
Cured duck Foie Gras, prunes in Armagnac, prunes ketchup, brioche.
Roast mature prime rib of beef, duck fat roast potatoes, Yorkshire pud.
Roast loin pork, with savoy lardons, cox apple purée, meat sage gravy.
Roasted breast of chicken, cep veloute, onion chutney, green harissa.
Grilled fillet sea bass, king prawn and pea risotto. (v)
Vegetarian dish of the day. (v)
Chocolate ganache, blood orange sorbet, caramelised walnuts.
Lemon posset, ginger sable and preserved cherries.
Selection of French Cheese.