DINNER

FIRST
 Cumbrian Veal Tartare, Artichoke, Mozzarella Sauce and Aged Beef Fat on Toast
White Asparagus Soup, Lemon, Sunflower Seeds and Ricotta
Chantilly of Oyster, Cucumber, Sea Bream and Frozen English Wasabi

SECOND
Warm Bantam’s Egg, Celeriac, Arbois, Truffle and Dried Ham
Steamed Cuttlefish, Peas and Lemon
Cornish Cod, Caramelised in Richmond Park Honey and Turnip

THIRD
Roast Turbot, Asparagus and Riesling
Herdwick Lamb, Aubergine Dusted with Black Tea and Olives
Aged Pigeon, Endive Cooked in Grilled Oil, Blood Orange and Juniper
Belted Galloway Beef, Salsify, Truffle Purée and Caesar Mushrooms

FOURTH
Brown Sugar Tart, Stem Ginger Ice Cream
Chocolate, Dark Chocolate Chantilly and Mint
Roasted Pear Ice Cream, Honey Cream, Buffalo Milk Meringue and Bee Pollen
Wild and Gariguette Stawberries, Rosé Jelly and Clotted Cream

Cheese from the Trolley, £12.00 Supplement (£18.00 as an extra course)

£125.00 FOR FOUR COURSES
Prices Include Service and Tax

Food allergies and intolerances: before ordering, please speak to a member of staff about your requirements.