Sample Dinner Menu Menu
Amuse Bouche
Hors d’Oeuvres
Terrine of Rougié Foie Gras
With Onion Marmelade and Pistachio Brioche
Seared Scallops Served with Five Spices Fennel Purée
And Star Anised Foam
Breast and Confit Leg of Bresse Pigeon
Served with Spicy Fig Chutney and its own Consommé
Smoked Salmon and Crème Fraîche Terrine, Gravadlax and
Mousseline of Selsey Bill Cock Crab, Citrus Dressing and Caviar
Warm Asparagus Flan served with Tomato Concassé,
Pine Kernels, Asparagus tips and Balsamic Dressing
Main Courses
Fillet of Dover Sole Rolled in Fillo Pastry
Served with Baby Carrots, Morels and Lobster and Clam Sauce
Line-caught Solent Sea Bass with Olives and Wild Garlic Crushed Ratte
Potatoes, New Season Asparagus and Anchovy Vinaigrette
Fillet of Hampshire Beef Seared and Poached in Consommé
With Foie Gras Tortellino, Wilted Baby Spinach and Spring Morels
Assiette of Milk Fed Pyrénées Lamb with Rosti Potato,
Ratatouille Vegetables and Morels Sauce
Rare Breast of Challans Duck and Confit Leg Wrapped in Savoy Cabbage
Served with Fondant Potato and Honey and Thyme Sauce
Desserts
Pineapple Raviole Served with Iced Bourbon Vanilla
Parfait and Verbena Espumas Foam
Apple and Rhubarb Compote Served on a Vanilla
Biscuit and Topped with Crème Brûlée
Toasted Praliné Rice Cereal Base Topped with
Grand Marnier “Ganache” and a Milk Chocolate and
Bergamot Mousse
Cocoa Biscuit “Sablé Breton” Topped with a Chilled
Coconut Mousse and Fresh Raspberry Jam
Selection of French and British Farmed Cheeses
with Home-made Chutney and Biscuits.
Selection of Cheeses as an Extra Course £6
Three Courses Menu £49
OR
Tasting Menu
(Must be ordered by the whole table)
Amuse Bouche
Terrine of Rougié Foie Gras
With Muscat Grape Chutney and Pistachio Brioche
COTEAUX du LAYON Saint Aubin 2004, Loire Valley £3.50 (70ml glass)
Line-caught Solent Sea Bass with Olives and Wild Garlic Crushed Ratte
Potatoes, New Season Asparagus and Anchovy Vinaigrette
Assiette of Spring Lamb with Rosti Potato,
Ratatouille Vegetables and Rosemary Sauce
Selection of Two Farmed Cheeses
With Home Made Chutney and Biscuits
Pre-Dessert
Cup of Hot Chocolate Fondant Served with Marinated Strawberries
And Mix Berries Chocolate Cream
6 Courses £65.00
Coffee & petits fours £3.75
All prices are inclusive of VAT – Service charge of 12.5% for parties of seven or more.
Gratuities left at your discretion – cash and credit card tips are divided among staff.
Head Chef - Robert Quehan
Front of House Manager - Vincent Rochard
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