Menu
Trio of British sea-reared trout:
ceviche, terrine and grilled
Quail egg Florentine tart, lemon and lime relish
Exmoor caviar and chive mousse
Vegetarian:
Trio of asparagus:
ceviche, terrine and chargrilled
Quail egg Florentine tart, lemon and lime relish
Aubergine caviar and chive mousse
*
Pan-fried Gressingham duck breast
with rhubarb marmalade
Bubble and squeak cake with confit leg
Stir-fried baby vegetables with pak choi
Orange and tarragon jus (A)
Vegetarian:
Crispy lemon and thyme goat’s cheese
Bubble and squeak cake with
confit heirloom tomatoes
Stir-fried baby vegetables with pak choi
Orange and tarragon jus
*
Strawberry and elderflower torte
Peach bellini sorbet on pistachio tuille
Strawberry meringue shard (N)(A)
*
French cheeseboard
*
Coffee and mints