SALAD OF ARTICHOKES, WILD MUSHROOMS AND FRENCH BEANS PUMPKIN SEED OIL AND A

CARPACCIO OF TUNA

WITH ORIENTAL SPICES AND TOASTED SESAME SEEDS BLACK RADISH, GINGER AND LIME VINAIGRETTE

SALAD OF CORNISH CRAB

WITH CARAMELISED LOBSTER TAIL, BROWN CRAB MEAT VELOUTE, ROAST RED PEPPER AND TOMATO COULIS BASIL PURÉE AND BLOODY MARY SORBET

SEARED FOIE GRAS

WITH SWEET AND SOUR ENDIVE TART TATIN, BITTER CHOCOLATE AND BALSAMIC VINAIGRETTE

WARM SALAD OF PARTRIDGE

WITH GIROLLES AND MAJORAM, AUTUMN TRUFFLES, GLAZED APPLES

CELERIAC REMOULADE

ROAST SCALLOPS

WITH CAULIFLOWER PURÉE, HUNGARIAN SWEET PAPRIKA VELOUTE, CARAWAY POTATO CRISPS

FEUILLETÉ OF SMOKED FINNAN HADDOCK

WITH QUAIL'S EGGS, COLMAN'S ENGLISH MUSTARD SAUCE

SLOW COOKED, CARAMELISED SUCKLING PIG

WITH ITS TRIMMINGS, APPLE AND CHAMPAGNE SAUERKRAUT, TRUFFLED GREEN CABBAGE

RIB OF ANGUS BEEF

WITH SHALLOT CONFIT AND CLARET SAUCE, FONDANT POTATO `SAVOYARDE' AND ROASTED MARROW BONES

ROAST RACK OF LAMB

WITH TRUFFLED POTATOES, FRENCH BEANS WITH SHALLOTS

SEABASS BAKED IN SEA SALT

WITH AROMATIC HERBS AND SPICES GINGER AND WASABI BEURRE BLANC

SEARED SEABASS

WITH FENNEL SEEDS, PROVENÇAL VEGETABLES BASIL MASH AND SAFFRON JUS

ROAST MONKFISH

WITH THAI CRAB RISOTTO, LIME, GINGER, CORIANDER AND WASABI SAUCE ORIENTAL REDUCTION

GRILLED SCALLOPS

WITH CRISPY PANCETTA, BLACK PUDDING, LEMON, CAPERS AND PARSLEY BUTTER, CABERNET SAUVIGNON WINE AND VINEGAR REDUCTION

CARAMELISED LOBSTER, SCALLOPS AND LANGOUSTINES LOBSTER BUTTER, SAUTERNES AN

ROAST TURBOT ON THE BONE, WOODLAND MUSHROOM AND HERB RAGOUT PINOT NOIR AND

NOISETTE AND RACK OF LAMB 'GARNITURE CASSOULET' GARLIC AND THYME JUS

MIGNON OF VEAL

WITH GREEN PEA COMPOTE”A LA FRANCAISE”, AUTUMN TRUFFLES, GIROLLES, AND CHABLIS VELOUTE

SUPRÊME AND FRICASSÉE OF BLACKLEG CHICKEN, CREAM OF MORELS IN VIN JAUNE,

PINK LOIN AND BRAISED SHOULDER OF VENISON GAME PEPPER SAUCE, SWEET AND SOUR

ANGUS BEEF TOURNEDOS

WITH WILD MUSHROOMS AND HERBS HORSERADISH, SPINACH AND PARSLEY PUREE SHALLOT CONFIT, OXTAIL SAUCE

PROVENCAL TOMATO, THAI AUBERGINE, ARTICHOKE AND MOREL RISOTTO HERB SALAD

WARM VICTORIA PLUM AND HAZELNUT CAKE

BLACK MANGER, PLUM COMPOTE, ARMAGNAC ICE CREAM

FEUILLANTINE OF CARAMELISED GRANNY SMITH AND GUINNESS ICE CREAM GLAZED HAZE

CHOCOLATE, WHISKY AND COFFEE PRALINÉ ‘LOMBARDO’

TART ‘FINE’

WITH CARAMELISED FIGS MULLED WINE AND BLACKBERRY COULIS BLACKBERRY SORBET, CRÈME CHANTILLY

BITTER EQUADOR CHOCOLATE PYRAMID ALMOND MILK GRANITÉE

ROAST PINE APPLE

WITH SICHUAN PEPPER AND VANILLA LIME, GINGER AND CORIANDER SYRUP COCONUT SORBET

SOUFFLÉ DU JOUR

FROM “LA FROMAGERIE”

WARM GOATS CHEESE DARTOIS

HERB SALAD IN WALNUT OIL AND SHERRY VINEGAR