dinner spring/summer 2023
First courses
English asparagus with summer morels, shaved truffle and
lemon balm shoots - v
Pressed leek with crispy salsify, salsify puree, pink peppercorn
and dill dressing - v
Heirloom tomato, burrata, olive puree, tortona crisp,
basil shoots and garlic chive flowers - v
White Dorset crab, spring pea puree with crispy lardon crumble, brown crab crisp
Roasted sole, pickled and charred cucumber, caviar and lemon butter sauce
Main courses
Roasted best end of lamb, braised baby fennel, wild asparagus and spring peas with mint shoots, pommes Anna and roasting juices
Fillet of beef, celeriac purée, charred baby leek, roasted heirloom tomatoes and parsley pesto
Roasted fillet of Rose veal, roasted cipollini onion, artichoke purée, pan fried girolles and split broad beans
Lemon and garlic roasted guinea fowl, artichoke purée, fine beans and snaps and artichoke crisps
Pan fried turbot, lemon potatoes, samphire and sea vegetables, anchovy pesto
Tempura zucchini blossom filled with lemon risotto, charred zucchini, dill and peas - v
Dessert
Soft ginger and brown sugar meringues, poached gooseberry, ginger cream and muscato sorbet
Mascarpone mille-feuille with sable crisps, ginger macerated strawberry, honey bourbon ice cream
Rhubarb semifreddo, pistachio cream, honey wafer and green rhubarb sorbet
Chocolate delice, raspberry granité, mint gelée, crème Chantilly
Citrus frangipane, yuzu curd, kefir ice cream
Soft pistachio meringue with compote of rhubarb, orange blossom cream and wild strawberry sorbet
