Pink Week
Mediterranean vegetable soup
Beetroot bread croutons
*
Brochette of salmon with pimento and fennel
Sweet potato purée
Stuffed plum tomato
Stir-fried sushi ginger vegetables
Pink peppercorn Béarnaise sauce
*
Raspberry and passionfruit sorbet
.
.
VEGETARIAN MENU
.
Mediterranean vegetable soup
Beetroot bread croutons
*
Brochette of halloumi with pimento and fennel
Sweet potato purée
Stuffed plum tomato
Stir-fried sushi ginger vegetables
Pink peppercorn Béarnaise sauce
*
Raspberry and passionfruit sorbet

Pink Week
Mediterranean vegetable soup
Beetroot bread croutons
*
Brochette of salmon with pimento and fennel
Sweet potato purée
Stuffed plum tomato
Stir-fried sushi ginger vegetables
Pink peppercorn Béarnaise sauce
*
Raspberry and passionfruit sorbet
.
.
VEGETARIAN MENU
.
Mediterranean vegetable soup
Beetroot bread croutons
*
Brochette of halloumi with pimento and fennel
Sweet potato purée
Stuffed plum tomato
Stir-fried sushi ginger vegetables
Pink peppercorn Béarnaise sauce
*
Raspberry and passionfruit sorbet

Mediterranean vegetable,
hummus and basil tortilla terrine
Sun-blushed tomato, chick pea and spring onions
Red onion chutney
*
Roasted citrus and ginger sea bass
New potato and crab salad
Roasted cruciferous vegetables
Carrot purée
Fennel sauce
*
Citrus curd meringue tart
with blackberry cream
.
.
VEGETARIAN MENU
.
Mediterranean vegetable,
hummus and basil tortilla terrine
Sun-blushed tomato, chick pea and spring onions
Red onion chutney
*
Spiced lentil, aubergine and spring onion cutlet
New potato and artichoke salad
Roasted cruciferous vegetables
Carrot purée
Fennel sauce
*
Citrus curd meringue tart
with blackberry cream

Smoked chicken, confit duck
and Morello cherry terrine
Duck liver mousse
Red onion chutney
Chargrilled brioche (N)
*
Pan-seared Atlantic halibut
Spiced bouillabaisse
New potato and lobster salad
Bouquetière of seasonal vegetables
Champagne sauce (A)
*
Organic cheeseboard
*
Citrus curd meringue tart
with grapefruit compote and blackberry jus
.
.
VEGETARIAN MENU
.
Smoked butternut squash,
confit wild mushroom and Morello cherry terrine
Butternut squash mousse
Red onion chutney
Chargrilled brioche (N)
*
Spiced lentil, aubergine and spring onion cutlet
New potato and artichoke salad
Roasted cruciferous vegetables
Carrot purée
Fennel sauce
*
Organic cheeseboard
*
Citrus curd meringue tart
with grapefruit compote and blackberry jus