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STARTERS

Deep-fried Smoked Haddock Brandade
Green Beans, Anchovies, Tapenade, Aĭoli, Tomato, & Quail Egg Salad

Celeriac & Truffle Velouté
Foie-gras Tortellini & Baby Spinach

Warm Breast of Wood Pigeon
Puy Lentils, Pied Blue Mushrooms, Redcurrants & Confit Grapefruit

Cep Pannacotta
Parmesan Crisp, Roast Almonds, Jerusalem Artichokes & Endive Salad (N & V)

Cured Loch Duart Salmon
Pickled Onions, Beetroot, Fennel, & Mustard Mayonnaise


MAIN COURSES

Slow Roast Shoulder of Kentish Pork
Apple Purée, Braised Fennel, Prunes & Sarladaise Potato

Honey Roast Quail
Braised Red Cabbage & Truffle Pommes Mousseline

Roast Filet of Halibut
Ragoût of Roasted Root Vegetables & Cep Purée

Pan-fried Sea Bream
Radish & Carrot 'Spaghetti', Fennel Purée & Chorizo

Truffled Linguini
Roast Artichoke Hearts, Shallots, Leeks & Confit Tomatoes (V)


PUDDINGS

Pear Bourdaloue
Crushed Macaroons, Pear Sorbet, & Vanilla Anglaise

Passion Fruit Rice Pudding
Hibiscus Ice-cream, Lime Jelly, Mango Salad, & Sablé Biscuit

Caramelised 'Banana Split'
Caramel Cream, Banana Meringue, Vanilla Ice-cream & Strawberry Sauce

White Chocolate & Lavender Set Cream Custard
Orange Salad, Honey Ice-cream & Rhubarb Coulis

Selection of Sorbets
Sablé Biscuit, Fruit, & Lime Syrup