| Foie
Gras
16
Smoked
Eel, Foie Gras Terrine, Sour Apple and Country Toast
Langoustine
Cannelloni
14
with
Tomato Gazpacho Foam
Warm
English Asparagus
14
with
Poached Duck Egg, Morels, Foie Gras Foam and Toasted Brioche
Layered
Foie Gras
14
with
Confit Celeriac and Toffee Apple
Baby
Squid
14
Pressed
Pork Shoulder, Sauteed Squid, Mustard Fruit Relish
White
Gazpacho
14
Gazpacho
of Organic Yogurt and Muscat Grapes, Warm Potted Crab
Pigs
Head Terrine
13
Terrine
of Pigs Head with Cauliflower Puree and Crispy Salad
Pea
Risotto
10
Risotto
of Young English Peas served with Jabugo Ham and Tempura of
Peas
Crubeens
12
Croquette
of Crubeens, Salad of Lady Smok and Soft Egg Yolk Dressing
Langoustine
16
Grilled
Langoustine served on Pressed Vine Tomato, Basil Pesto, Black
olives
Onion
Torte
15
Roscoff
Onion Torte, Perigord Truffle, Baked Romano Potatoes and Artichoke
Monkfish
18
Saffron
Poached Monkfish with Roast Peppers
Fillet of Hake
17
Poached
in Almond Milk served with Langoustine Ravioli and Spiced
Carrot
Fillet
of brill
18
Steamed
Fillet of Brill, Wild Celery, Tempura of Oyster
Chicken
16
Chicken
Breast with Roast Ballotine of Leg and Boudin Blanc
Rump
of Veal
24
Poached
in Milk with Caramelized Sweetbread and Pea Cannelloni
Loin
of Beef
22
Loin
of Beef, Horseradish Dumplings, Onion Caper Relish
Pressed
Ox Cheek
17
with
Grilled Leeks and Girolles
Lamb
22
Lamb
Cutlet, Braised Shoulder and Merguez
Desserts
Cheese
14
Farmhouse
Cheese from our Islands
Wild
Strawberry
8
WIld
Strawberry Mousse, Lemon Sable and Yoghurt Sorbet
Peach
8
Warm
Rice Pudding with Poached Peaches and Ginger
Raspberry
8
Vanilla
Parfait with English Raspberries and Yoghurt Foam
Coconut
8
Coconut
Parfait with Spiced Roast Pineapple
Soufflé
8
Pistachio
Soufflé
with Passion Friut Ice Cream
Gateau Opera
8
Milk
Chocolate and Orange and Warm Milk Foam
Soft
Irish Cheese
8
with
Candied Walnuts and Celery Salad
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