GRADUAND'S DINNER
MENU
Basil and olive marinated buffalo mozzarella
Textures of heirloom tomatoes
Roquette, red onion chutney and brioche
*
SuprEme of guinea fowl with crispy pancetta
Crushed new potato, grelot and spinach galette
Baton vegetables with English asparagus
Creamy brandy and herb sauce (A)
.
(Vegetarian option pre-ordered only)
Wild mushroom, Quorn and butternut squash pithivier
Crushed new potato, grelot and spinach galette
Baton vegetables with English asparagus
Creamy brandy and herb sauce (A)
*
Apple crumble caramel cheesecake
Chantilly cream, calvados and apple compOte
Biscoff crumb (A)
*
Coffee and Mints