Chilled Essence of Tomato with Linguini and Basil Oil
Pan Fried Cornish Scallops with Avocado Salsa and Chilli Tuille
Boudin of Lamb Sweetbreads with and Onion Puree and Curried Cauliflower

Smoked Salmon Terrine bound in a lightly Curried Butter, served with a Cucumber Raita
New Season Asparagus with a Poached Egg and a Hollandaise Sauce (V)
Ballotine of Foie Gras with a French Bean and Shallot Salad and toasted Fig Bread

Comfit of Red Mullet with a lemon and Chicory Marmalade and Tomato Fondue
Pressed Ham Hock and Foie Gras Terrine with Girolles and Green Bean Salad
Seared Squid and Chorizo Salad with Piquillo Peppers, Caper berries and Olives

Ravioli of Slow Cooked Pork Belly with Wilted Chinese Greens and Five spice
Sautéed Wild Mushrooms on a Potato Rosti with Truffle Oil and Cappuccino Nage
Millfeuille of Seared Tuna with a Red Onion and Chilli Jam, Baby Spinach Leaf and Baba Ganoush

Crab and Tiger Paw Ravioli with a Shitake Broth and Braised Spring Onions
Pumpkin Soup with Gingered Leeks and Chive Pesto
Roasted Baby Aubergine with a Moutabel filling topped with “Cerney” Goats

Cheese and Fresh Thyme with a Walnut Oil and Black Peppercorn Dressing
Thinly Sliced Rare Beef Fillet, Pan Fried Radicchio and Roasted Shallot Vinaigrette
Pressed Pork Knuckle and Foie Gras Terrine with an Apple and Tomato Chuckney Toasted Soda Bread

Slow Roasted Belly Pork, Crushed Potatoes with sautéed Foie Gras, Caramelised Apples & Sweet Spiced Sauce
Couscous Fritters with Roast Romano Peppers and a Braised Tomato Sauce (V)
Stuffed Saddle of Breton Rabbit with fresh Pasta and a Grain Mustard and Tarragon Sauce

Tournedos of Halibut with Winter Vegetables and a Red Wine and Anise Sauce
Tranche of Cornish Brill Baked on the Bone over Aromats, served with Big Chips and Béarnaise
Fillet of Scottish Beef roasted on the bone with Truffle mashed Potatoesand a deep Red Wine Sauce

Spiced Rabbit Leg Saltimbocca with a Sweet Potato Puree,
Roast Mushrooms and a Spinach Star Anise Reduction
Seared Szechuan Peppered tuna with a Lobster Saffron Mash and a Shellfish Emulsion

Fillet of Scottish Beef with a Parmesan and Sage Crush and Red Wine Vinegar Jus
Roast Escalope of Sea Bass on a Crab Lemon Grass and Ginger Risotto
Savoy Cabbage Faggot stuffed with Roasted Carrot, Boulangere Potatoes & Orange and Cardamom Sabayon

Roast Gressingham Duck Breast with Duck and Cashew Nut Dumplings, Caramelised Apples, Calvados Potatoes and Apple and Rosemary scented Jus
Olive Oil Poached Supreme of Cod with Balsamic Roasted vine Tomatoes, Nettled Tagliatelle, Dressed with sharp Lemon Oil

Sage Smoked Pork Fillet, Orange and Reggiano Parmesan Pave, Rich Burgundy Sauce and Black Pudding Wafers