Sample Table d’hôte

Canapés

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Chef’s appetiser

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Cep, celeriac, parsley (V)

Scallops, crayfish, carrot salad, wild rice

Crispy lamb sweet breads, chicken liver parfait, pear, chicken skin

Halibut ceviche, orange, grapefruit, dill, lemon

Rabbit, hazelnut gnocchi, apple, kohlrabi

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Mushroom tortellini, garlic, red onion, spring onion, baby gem (V)

Duck breast, squash, savoy cabbage, pistachio, rhubarb

Sea bass, pork belly, parsley, bacon, caper

Beef short rib, celeriac, red onion, cep

Brill, cucumber, new potato, oyster, dashi

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Chocolate, cashew nut ice cream, coffee

Pear, lemon & honey, Greek yogurt

Prune parfait, date, Tokaji & mascarpone

Rhubarb, pistachio & blood orange tart

A selection of cheese

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Coffee and petit fours (5.00 supplement)

 

40 Two courses

50 Three courses