Private Dining Sample Menus
SPRING
ENGLISH ASPARAGUS
White Crab Butter Sauce, Trout Roe
WILD GARLIC & FRESH MOREL RISOTTO
Aged Parmesan
CORNISH DOVER SOLE
Brown Shrimp & Caper Butter
CUMBRIAN LAMB RUMP
Glazed belly, Spiced Carrot, Yoghurt, Salsa Verde
YORKSHIRE RHUBARB & CUSTARD PANNA COTTA
Candied Pistachio
SUMMER
BARBECUED SCOTTISH LANGOUSTINE
Garlic Brown Butter, Gremolata
ISLE OF WIGHT TOMATOES
Straciatella La Latteria, Crispy Chilli Oil
BUTTERFLIED RED MULLET
Sauce Vierge, Fried Capers
IBERICO PORK PRESA
Braised Cheek Croquette, Grilled Peach
WILD STRAWBERRIES
Citrus Cream, Caramelised Biscuit
AUTUMN
PICKLED CARLINGFORD OYSTER
Horseradish Cream, Dill
SCOTTISH GIROLLES
Strozzapreti, Anchovy, Aged Parmesan
WILD BRITISH TURBOT
Agretti, Mussel Butter Sauce
GOOSNARGH CHICKEN BREAST
Stuffed Leg, Leeks, Creamed Mash, Chestnut Velouté
63% AMEDEI CHOCOLATE CRÉMEUX
Extra Virgin Olive Oil, Maldon Salt
WINTER
CITRUS CURED SALMON
White Crab, Pickled Ginger, Yuzu Dressing
LA LATTERIA BURRATA
Fresh Black Truffle, Extra Virgin Olive Oil
CRISPY FRIED MONKFISH CHEEKS
Curry sauce, Cauliflower, Capers
ROAST RIB OF HEREFORD BEEF
Braised Cheek, Horseradish, Beef Fat Potato, Creamed Cabbage
GLAZED RUM & RAISIN BREAD & BUTTER PUDDING
Crème Anglaise