LUNCH

FIRST
Cumbrian Veal Tartare, Mozzarella Cream and Aged Beef Fat on Toast
Violet and Jerusalem Artichokes, Toasted Walnuts, Grapes and Grated Duck Liver Parfait
Chantilly of Oyster, Cucumber, Sea Bream and Frozen Wasabi

SECOND
Warm Pheasant’s Egg, Arbois, New Season’s Morels, Dried Ham and Wild Garlic
Cuttlefish, Radishes and King Oyster Mushrooms
Cornish Cod, Caramelised in Richmond Park Honey and Turnip

THIRD
Roast Turbot, Carrots Baked in Dulse, Blood Orange and Shellfish Sauce
Pyrenean Milk Fed Lamb, Baby Salsify, Potato and Nutmeg Butter
Aged Pigeon, Rhubarb, Red Leaves and Vegetables
Jowl of Pork, Hen of the Woods, Roast Chervil Root and Rosemary

FOURTH
Brown Sugar Tart, Stem Ginger Ice Cream
Roasted Pear Ice Cream, Chestnut Sponge, Mead and Bee Pollen
Chocolate, Dark Chocolate Chantilly and Clementine Leaf

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.