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WITH ORIENTAL SPICES AND TOASTED SESAME SEEDS BLACK RADISH, GINGER AND LIME VINAIGRETTE
WITH CARAMELISED LOBSTER TAIL, BROWN CRAB MEAT VELOUTE, ROAST RED PEPPER AND TOMATO COULIS BASIL PURÉE AND BLOODY MARY SORBET
WITH SWEET AND SOUR ENDIVE TART TATIN, BITTER CHOCOLATE AND BALSAMIC VINAIGRETTE
WITH GIROLLES AND MAJORAM, AUTUMN TRUFFLES, GLAZED APPLES
WITH CAULIFLOWER PURÉE, HUNGARIAN SWEET PAPRIKA VELOUTE, CARAWAY POTATO CRISPS
WITH QUAIL'S EGGS, COLMAN'S ENGLISH MUSTARD SAUCE
WITH ITS TRIMMINGS, APPLE AND CHAMPAGNE SAUERKRAUT, TRUFFLED GREEN CABBAGE
WITH SHALLOT CONFIT AND CLARET SAUCE, FONDANT POTATO `SAVOYARDE' AND ROASTED MARROW BONES
WITH TRUFFLED POTATOES, FRENCH BEANS WITH SHALLOTS
WITH AROMATIC HERBS AND SPICES GINGER AND WASABI BEURRE BLANC
WITH FENNEL SEEDS, PROVENÇAL VEGETABLES BASIL MASH AND SAFFRON JUS
WITH THAI CRAB RISOTTO, LIME, GINGER, CORIANDER AND WASABI SAUCE ORIENTAL REDUCTION
WITH CRISPY PANCETTA, BLACK PUDDING, LEMON, CAPERS AND PARSLEY BUTTER, CABERNET SAUVIGNON WINE AND VINEGAR REDUCTION
WITH GREEN PEA COMPOTE”A LA FRANCAISE”, AUTUMN TRUFFLES, GIROLLES, AND CHABLIS VELOUTE
WITH WILD MUSHROOMS AND HERBS HORSERADISH, SPINACH AND PARSLEY PUREE SHALLOT CONFIT, OXTAIL SAUCE
WITH CARAMELISED FIGS MULLED WINE AND BLACKBERRY COULIS BLACKBERRY SORBET, CRÈME CHANTILLY
WITH SICHUAN PEPPER AND VANILLA LIME, GINGER AND CORIANDER SYRUP COCONUT SORBET
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