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Menu Prestige 18.01.10 (1)

Menu Prestige 18.01.10 (1)

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Published by jamiechef

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Published by: jamiechef on Jan 19, 2010
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01/19/2010

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Menu Prestige
StartersWhite bean & truffle cappuccino, mushroom briocheSeared Scottish scallops, pumpkin purée, wild chicory, smoked bacon,maple vinaigrette & pomegranate Cured Loch Duart salmon, Cornish crab, avocado cream & Royal Baccari caviar Terrine of foie gras, semi dried fig, spiced salt & toasted briocheSalad of salsify & carrots, beetroot & whipped goat cheese
Price includes VAT; a discretionary service charge of 12.5% will be added to your bill.For our guests with dietary requirements or food allergies please ask for the manager who will advise on the ingredients used within thismenu.
Menu du Jour
 Tortellini of pumpkin, chestnut & aged parmesanCured Loch Duart salmon, Cornish crab, avocado cream & lemon dressingChestnut velouté, celeriac, cardamom & mushroom brioche-“Pot au feu” of corn-fed chickenRoasted seabream, crab & spring onion pomme écrasée,brown shrimps & chive beurre blancPumpkin risotto, sage & mozzarella-Mascarpone cheesecake, blood orange jellyHot chocolate fondant, salted caramel, praline ice cream & hazelnutSelection of seasonal cheese2 courses at £19.503 courses at £253 courses, half a bottle of wine, water and coffee at £39.50
Head Chef André Garrett MCA
Price includes VAT; a discretionary service charge of 12.5% will be added to your bill.For our guests with dietary requirements or food allergies please ask for the managerwho will advise on the ingredients used within this menu
 
Duck & date consommé, beetroot & foie grasMain CoursesBraised turbot, lobster mousseline,celeriac écrasée, trompette & light shellfish jusSouth Coast John Dory, orange braised endive, cauliflower purée,curry oil & golden raisinsPithivier of farmhouse goat’s cheese, swiss chard, tomato & black olive dressingChateaubriand of Scotch beef, pommes fondant, cipollini onions& Madeira jus, for two persons (supplement £10)
Price includes VAT; a discretionary service charge of 12.5% will be added to your bill.For our guests with dietary requirements or food allergies please ask for the manager who will advise on the ingredients used within thismenu.
Menu du Jour
 Tortellini of pumpkin, chestnut & aged parmesanCured Loch Duart salmon, Cornish crab, avocado cream & lemon dressingChestnut velouté, celeriac, cardamom & mushroom brioche-“Pot au feu” of corn-fed chickenRoasted seabream, crab & spring onion pomme écrasée,brown shrimps & chive beurre blancPumpkin risotto, sage & mozzarella-Mascarpone cheesecake, blood orange jellyHot chocolate fondant, salted caramel, praline ice cream & hazelnutSelection of seasonal cheese2 courses at £19.503 courses at £253 courses, half a bottle of wine, water and coffee at £39.50
Head Chef André Garrett MCA
Price includes VAT; a discretionary service charge of 12.5% will be added to your bill.For our guests with dietary requirements or food allergies please ask for the managerwho will advise on the ingredients used within this menu

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