

Menu
Starters / middle courses
Baked rainbow trout with shrimp, smoked mayonnaise, crispy apples, radishes and fresh herbs
served with iced cucumber and horseradish broth
(C, CR, E, F)
*
Steak tartare with truffle cream, pickled & fried mushrooms, radishes, crispy capers and cured
grated egg yolk
(E, MU)
*
Lobster with asparagus, pickled fennel, apple tapioca, almonds and cucumber, served with lobster and onion espuma topped with fresh herbs
+£5
(CR, G, D)
*
Heirloom tomatoes three ways (dressed, dried, pickled) with burrata, basil and hazelnut pesto,
crispy sourdough croutons and fried capers (V)
(G, N, D)
*
Main courses
Veal striploin, potato purée, dill emulsion, asparagus, pickled carrots, black sourdough crisp served with velouté
(E, G, D)
*
Rainbow trout with Chablis cream sauce mixed with trout roe and dill oil. Served with cucumber,
radishes and la ratte potatoes tossed in brown butter and herbs.
(F, D)
*
Braised beef cheek in red wine sauce with truffle pomme purée, crispy and pickled onions, carrots and herbs salad
(C, D)
*
Corn-fed chicken supreme with gratin dauphinois topped with gruyere, Bordelaise sauce with bacon-wrapped asparagus
(G, D)
*
Desserts
Strawberry parfait, whipped cream, crispy meringue, vanilla pastry cream, hazelnut crumble,
strawberries and micro mint
(E, G, N D)
*
Lemon ice cream, creamy meringue, yuzu pastry cream, almond crumble, pistachios,
raspberries topped with lemon balm
(E, G, N, D)
*
Raw cacao chocolate mousse with strawberries, vanilla caramel sauce, dried raspberries, chewy brownie, pecans topped with chervil
(N)
*
Canapés
Why not kick the evening off in style with a selection of chef's canapés? A real talking point.
Contact me for more information
Key:
V - Vegetarian
THE 14 RECOGNISED ALLERGENS BY THE FOOD STANDARDS AGENCY ARE:
C-Celery, CR-Crustaceans, E-Eggs, F-Fish, G-Gluten, L-Lupin, M-Milk, MO-Mollusc,
MU-Mustard, N-Nuts, P-Peanuts, S-Sesame Seeds, SO-Soya, SD-Sulphur Dioxide.
We also advise dishes where Dairy products are used, denominated by the letter D.
