STARTER



Veal Carpaccio
truffled egg dressing, parmesan crisp

Beetroot and Vodka Cured Salmon
horseradish cream and quail eggs

Tomato Cloud
parmesan tuile, bois boudrin sauce, tomato tartare and pesto



MAIN

Lemon Sole Filet
parsley risotto, brown shrimps and roast tomatoes

Rump of Lamb,
Jerusalem artichoke purée, crispy sweetbreads and black olive Jus

Celeriac and Gruyère Cheese Pithivier
aged balsamic, pea shoots and walnut salad



DESSERT



Peanut Butter Parfait
dark chocolate sorbet

Pineapple Carpaccio
coconut and lime Ice cream, pink peppercorn and Malibu

French and British Cheese
biscuits, quince jelly, prune and walnut loaf







Three Courses for 39.50

Inclusive of tea / coffee and petits fours

Executive Chef, Mladen Vidakovic





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