Cuisine

Petites mises en bouche

Cold and Hot Starters

Ballotine of foie gras marinated in white port, escabèche carrots, toasted rye bread

Ceviche of organic salmon and crab with chilli, lime. Coriander and grapefruit

Warm smoked mackerel and charlotte potato salad, Granny Smith apple, Oscietra caviar, baby watercres

Fish

Ravioli of Dorset blue lobster and salmon poached in a lemon grass bisque, basil vinaigrette

Steamed fillet of wild sea bass with langoustine, baby artichokes and coco bean purée

Meat

Roast rump of Cumbrain lamb stuffed with anchovies, broccoli, capers and almond fricassee

Roast Label anglaise chicken with a foie gras and morel mousseline, peas à la française

Cheese selection

Petits fours and desserts

Carpaccio of Indian pineapple with lychees bubbles

White chocolate and lemon verbena panna cotta, nectarine salad, warm honey madeleines

Vanilla and gingerbread cheesecake with English strawberries