A la Carte Menu
A la Carte
Starters
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Crispy frogs legs with cauliflower, garlic purée
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Organic egg fondant, popcorn and sweet corn purée
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Warm vegetable ‘à la grѐcque’ preserved lemon, condiment dressing
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Cornwall calamari farcies, Iberico ham, winkles and razor clams in a coconut broth
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‘Cardigan bay’ smoked mussels, bread velouté, crisp suckling belly
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Pigeon and foie gras roll, ‘Cévennes’ sweet onion purée
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Mains
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Dover sole meunière, crushed potato
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Gressingham duck ‘à l’orange’, leg pastilla, baby cos
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Slow cooked sea bass, spicy onion and padron peppers
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Swiss chard, cannelloni, chanterelle mushrooms, chestnut and winter truffle
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‘Rhug estate’ lamb, choux farcie, tarragon jus ‘in two servings’
(£5.00 supplement)
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Gurnard with bouillabaisse jus, rouille sauce
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Two courses: Forty two pounds
Three courses: Forty nine pounds
Four courses: Fifty nine pounds (incl. cheese course)