Pied A Terre | 2 **

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STARTERS
Tuna Tartare with a Salad of Green Beans and Anchovies,
Pommery Mustard Mayonnaise, Crispy Baby Capers

Cornish Mackerel Pickled and Lightly Poached with Jersey Royals,
Dill Puree, Horseradish Chantilly and Rye Bread Crumbs

Seared Foie Gras with an Orange and Cardamon Reduction,
Semi Dried Apricots, Pistachios and Tokaji Gel
(supplement £5.00)

Smoked Breasts of Quail, Confit Legs, Bacon and Maple Syrup Puree, Pomegranate, Foie Gras and Parsley Cress

Seared Scallops and Poached Oysters in a Champagne and Cucumber Nage, Samphire, Wood Sorrel, Trout Eggs

Crayfish Panna Cotta with Pumpkin and Ginger Puree, Sea Purslane, Pickled Shimeji Mushrooms, Toasted Pumpkin Seeds

Mains

MAIN COURSE
Pan-Fried Turbot wist a Lasagna of Crab and Broccoli, Toasted Pinenuts, Grapefruit Emulsion, Purple Sprouting Broccoli

Roasted Veal Rump and Confit Breast, White Asparagus,
Morel Ragout, Madeira and Shallot Jus

Roasted Breast of Gressingham Duck with Morteaux Sausage, Kohlrabi, Baby Turnips, Almond and Port Sauce

Poached and Seared Monkfish Wrapped in Courgette and Scallop Mousse, Squid and Lemon Dressing, Courgette and Basil Cream

Poached Halibut with Crushed Peas, Sweet Potato and Balsamic Crumb, Tarragon Veloute

Best End of Elwy Lamb, Aubergine Caviar, Red Pepper and Aubergine Sandwich, Roasted Garlic, Rosemary and Red Pepper Jus

Desserts

DESSERTS
Bitter Sweet Chocolate Tart, Stout Ice Cream and
Macadamia Nut Cream

Hazelnut Mousse with a Milk Chocolate Streusel, Roasted Lemon Puree, Brown Sugar Biscuits and Creme Fraiche

Alfonso Mango and Ginger Bread Terrine, Lychee Sorbet, Nutmeg Mousse and Honey Jelly

Poached Rhubarb and Strawberries, Vanilla Jelly, Mascapone and Black Pepper Ice Cream, Brioche Croutons and Basil

English Raspberries and Hibiscus Jelly with Fromage Frais and Lime Sorbet, Meringues and fennel Pollen