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A La Carte
To Begin
Smoked Garlic Royal with Confit Chicken Winglets
Sautéed Livers and Island Tomatoes
Sherry Dressing
Sautéed Livers and Island Tomatoes
Sherry Dressing
“Cold Smoked” Wild Scottish Salmon with Radish Cannelloni
Quails Egg’s and Baby Potatoes
Terrine of Lightly Smoked Eel with Foie Gras
Pork Belly and Granny Smith Apple
Celeriac Remoulade and Toasted Brioche
Pork Belly and Granny Smith Apple
Celeriac Remoulade and Toasted Brioche
Pan Fried Fillet of John Dory with Colin Boswell’s Asparagus
Crab Tortellini and Confit Red Pepper
Crab Tortellini and Confit Red Pepper
Crab Bisque
Baked lsle of Skye Scallops with Pink Fir Apple Potatoes
Summer Truffle and Gem Lettuce
Summer Truffle and Gem Lettuce
To Follow
Pan Fried Fillet of Plaice with Linguini
Palourde Clams and Sautéed Wild Mushrooms
Palourde Clams and Sautéed Wild Mushrooms
Almond Veloute
Pan Roasted Fillet of Cornish Cod “Pil Pil”
Spring Vegetables and Paprika Spiced Oil
Roasted “Middle White Pork” with Egg Plant
Boudin Noir and Caramelised Apple
Boudin Noir and Caramelised Apple
Cider Sauce
Pan Roasted Lemon Sole with a Canneloni of Shellfish
Rock Samphire Grass
Sauce Americaine
Sauce Americaine
Pan Roasted Tenderloin of Veal with a Cigarette of Braised Shin
Buttered Spinach and Seasonal Vegetables
Madeira Jus
Buttered Spinach and Seasonal Vegetables
Madeira Jus
Anjou Squab Pigeon with Oak Smoked Potato Gnocchi
Broad Beans, Peas and Wild Mushrooms
Zérès Jus
Broad Beans, Peas and Wild Mushrooms
Zérès Jus
3 Courses £55.00
Full vegetarian menu available on request
Please be aware some of our dishes may contain nuts, and dishes using
Game can contain small shot.If you have any dietary requirements please do not hesitate to inform us.
Please be understanding if certain dishes are not available as all of produce is sourced daily.
We respectfully ask that guests wishing to use their mobile phones do so
outside of the Restaurant.
