Starters

Main Courses

Desserts

 

Mushroom Consommé, Smoked Chicken, Celeriac

Ham Hock, Potato, Prune Pressing, Piccalilli Vegetables, Frisee

Tartlet of Chalk Stream Trout, Leek and Potato, Hollandaise

Roast Rump of Lamb, Aubergine, Pomegranate Molasses, Chickpea Puree, Broccoli

Peach and Prosecco Sorbet

PassIon Fruit Mousse, Mango, Coconut, Meringue

 

 

 

Lightly Curried Parsnip Soup, Vegetable Samosa

Chalk Stream Trout, Horseradish, Kohlrabi, Pickled Shallot

Smoked Chicken, Shiitake Mushroom, Pickled Root Vegetable Slaw

Beef Wellington, Anna Potato, Cabbage, Red Wine Sauce

Dark Chocolate Tart, Stem Ginger Ice Cream

 

 

Chicken Liver Parfait, Fig Chutney, Toasted Wholegrain Bread

 

Pan Fried Scallops Provençale, Pea Puree, Capers, Tomato 

 

Chestnuts Veloute with Truffle Oil

 

Gratinated St Maure Goats’ Cheese, Red Wine Poached Pear, Candied Walnuts and Honey

Traditional Turkey, Apricot Stuffing, Pig in Blanket, Rosemary jus, Roasted Potatoes, Vegetables

 

Medium Cook Rack of Lamb with Parsley Crust, Thyme jus, French beans, Carrots, Château Potatoes

 

Pan Fried Turbot, with Mussel and Prawn in a Rich Corral Broth Reduction, Mixed Vegetables

 

Gnocchi with Parmesan and Roast Vegetables, Chervil Butter

Selection of French Cheeses

 

Coconut and Mango Crème Brulée with Caramel Short-Bread

 

Pink praline Choux Buns, Chantilly Cream, Passion Fruit Sorbet

 

Popcorn and Speculos Cheese Cake with Apple Sorbet

 

Wild Mushrooms Veloute with Truffle Oil

 

Salmon Confit, Glaze in Spinach, Basil Dressing, Salmon Candy

 

Pressed Ham Hock Terrine with Mustard and Apple, Red Onions and Port Compote

 

Braised Kohlrabi, Picked Mushrooms and Cereal Cake, Chervil Cream

 

Sorbet a l’ananas

Pineapple sorbet

Beef Wellington in Puff Pastry with Mushroom Duxelle, Fondant Potato, Kale and Port Jus

 

Braised Supreme of Turbot with Red Chicory, Carrots, French Beans Served with Light Pistachio Butter

 

Warm Avocado and Grapefruit with Vegetable Croustade

 

Honey Roast Pork Belly, Celeriac Puree, Red Cabbage, Fondant Potato

Trio of Chocolate Desserts with Raspberry Mousse

 

Selection of French cheeses, Quince Paste

3 Courses | £28.50 Per Person Sunday - Thursday | £32.50 Per Person Friday & Saturday 

Chestnuts veloute with Roquefort Mousseline and Chestnut Mushroom Chips

 

Terrine of Salmon, Cod and Spinach Mousse with Rosemary Vinaigrette

 

Aspic of Pressing Duck Breast, Peas, Carrots and Port Jelly

Stuffed Chicken with Chestnuts & Cranberry, Leg Confit, Roast Potatoes, Chicken jus

 

Stuffed cod Confit served with Watercress Sauce, Sweet Potato Galette

 

Braised Fennel in Saffron Broth served with Quinoa, Pomegranate and dill Dressing

 

Selection of French Cheese

 

Chocolate Christmas Log, Crème Anglaise

 

Creamed Vanilla Bavarois, Raspberry Coulis