Verrine Du jour

Roast Butternut Squash Soup,
foie gras, pain d’espice

Risotto Nero,
“squid chorizo” citrus foam

Braised Pork Belly and Seared Scallop,
cauliflower purée and coriander

Roast Cornish Brill,
mussel broth, saffron potato parsley caviar

Herb Infused Black Leg Chicken,
deconstructed ratatouille, thyme roasted potatoes

Orange Sorbet,
mango caviar, coconut soil

Chocolate Cornet,
white chocolate mousse, salt caramel
chocolate and walnut brownie

Selection of French and English Cheese,
and toasted raisin and walnut bread



Suggested Flight of Wines



Gruner Veltliner 2010
Birgit Eichinger Kamptal Austria

Nomade Torrontes 2010
Cafayette Argentina

E-Falorca Touriga Nacional / Aragones 2007
Dao Portugal

Coteaux du Layon St Aubin 2009
Domaine des Barres, France

Corralillo Syrah 2009
DO San Antonio Chile

Chateau Pezilla Muscat de Rivesaltes 2009
Languedoc France







Six Courses for 60.00

With flight of wines to match for 85.00

Executive Chef, Stephen Englefield






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