Sample Lunch Menu

Hors d’Oeuvres

Asparagus and Sautéed Morel Soup

Duck Confit with Five Spices and Madeira Jelly Terrine “En Croûte”

Salmon Terrine and Gravadlax Served with a Crab Mousseline and Citrus Dressing 

Main Courses

Line-Caught Solent Sea Bass with Olive and Wild Garlic Crushed Potatoes, New Season Asparagus and Anchovy Vinaigrette

Medium Rare Fillet of Beef Served with Pomme Purée,
Baby Leeks and Morels Sauce

Rare Breast of Challans Duck and Confit Leg
Served with Fondant Potato and Braised Savoy Cabbage   

Desserts

Iced Pistachio Parfait Served  with a Sherry Ganache,
Griottes Confit and Vanilla Ice Cream

Pear and Banana ’Streusel ‘ Served with Spicy Apple Compote Sorbet

Selection of Farmed Cheeses
Served with Home Made Chutney and Biscuits

One course £15
Two courses £19
Three courses £23

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