Spring Menus

LIGHT VELOUTE OF NEW SEASON COURGETTE & PEAS
LIME & MINT SEASONED CRAB, CRISPY ARTICHOKES & CRUNCHY RADISHES

SESAME CRUSTED LANGOUSTINES
SWEET & SOUR SPICY PEPPER, WATERCRESS & CRUSTACEAN JUS

THIN WARM SMOKED EEL TARTLET
QUAIL EGGS, PARMESAN DENTELLE, BROWN BUTTER & SHERRY VINEGAR

CARAMELISED YOUNG BEETROOT & CARROTS
CRISPY PIG’S HEAD & PANCETTA, GARLIC & PARSLEY LASAGNE

FOIE GRAS IN THREE WAYS:
CARAMELISED FOIE GRAS, MADEIRA JUS,
TERRINE, BRIOCHE &CHUTNEY
RAW & CRUNCHY, FLEUR DE SEL & WALNUT OIL

SPRING VEGETABLE RISOTTO STYLE
VEAL JUS, CRISPY BACON & BLACK TRUFFLE

~~~

CORIANDER MARINATED PINK DAURADE
CLAMS, SHALLOTS & PARSLEY, COURGETTE & ASPARAGUS
LEMON AROMATIC JUS

LIGHTLY SMOKED ORGANIC SALMON
WHITE ASPARAGUS MEUNIERE & SAUTEED GREEN CHARD
CLASSIC FISH VELOUTÉ

GRILLED LARDED WILD SEA BASS
PURPLE ARTICHOKES, CONFIT TOMATOES & SERRANO HAM
PARSLEY & JUS DE ROTI

SQUAB PIGEON ROASTED IN A POT
YOUNG ASPARAGUS & CRAYFISH
POMMES FONDANTES & NANTUA SAUCE

SPRING WELSH LAMB IN THREE WAYS:
ROASTED LEG, GRILLED CUTLET & BRAISED SHOULDER
BABY LEEKS, THYME & PARMESAN GRATIN

OLIVE & SARRIETTE CRUSTED ANGUS BEEF
BONE MARROW & LIGHTLY SALTED ANCHOVIES
JERSEY ROYALES, BROWN BUTTER & BEEF JUS

SIDE ORDERS:

A PLATE OF SEASONAL MIXED LEAVES FROM SECRET’S FARM £5
A SELECTION OF TODAY’S VEGETABLES £5
JERSEY ROYALE POTATOES £4

3 COURSES £55

 

A 12.5% DISCRETIONARY SERVICE CHARGE WILL BE ADDED TO YOUR BILL. 17.5% VALUE ADDED TAX INCLUDED

...................

MENU LÉGUMES

LIGHT VELOUTE OF NEW SEASON COURGETTE & PEAS
CRISPY ARTICHOKES & CRUNCHY RADISH SALAD
~
SAUTEED GREEN ASPARAGUS
BLACK OLIVE, QUAIL EGGS
~
SPRING VEGETABLE RISOTTO STYLE
BLACK TRUFFLE
~
BROAD BEANS FRICASSEE
SHALLOTS & CHERVIL
~
WILD GARLIC HERB
OLIVE OIL MASH POTATOES
~
FOURME D’AMBERT SOUFFLE
~
RHUBARB COMPOTE
BRIOCHE PAIN PERDU & MAPLE ICE CREAM
~
TARTE TATIN
GREEN APPLE SORBET

£60.00

MENU DEGUSTATION

LIGHT VELOUTE OF NEW SEASON COURGETTE & PEAS
LIME & MINT SEASONED CRAB
~
FOIE GRAS IN THREE WAYS:
CARAMELISED FOIE GRAS, RAW & CRUNCHY, TERRINE
~
SPRING VEGETABLE RISOTTO STYLE
BLACK TRUFFLE, CRISPY BACON & VEAL JUS
~
LIGTHLY SMOKED ORGANIC SALMON
WHITE ASPARAGUS MEUNIERE, SAUTEED GREEN CHARD
CLASSIC FISH VELOUTE
~
OLIVE & SARRIETTE CRUSTED ANGUS BEEF
BONE MARROW & LIGHTLY SALTED ANCHOVIES
JERSEY ROYALES & BEEF JUS
~
FOURME D’AMBERT SOUFFLE
~
ROASTED PINEAPPLE
COCONUT MOUSSE & LIME & CORIANDER SORBET
~
LE LOUIS XV
CRUNCHY PRALINE

£70.00

SOMMELIERS WINE SELECTION AVAILABLE AT £42.00

......................

The Spring Umami

EGG & PARMESAN CUSTARD
SPRING BIANCHETTA TRUFFLE & VEAL JUS
(£15 SUPPLEMENT)

Φ

GREEN ASPARAGUS ROLLED IN PARMESAN
BROWN BUTTER & CHICKEN JUS

Φ

CRISPY CURED PANCETTA
PURPLE ARTICHOKES, BABY ONIONS, CONFIT TOMATOES
& RED WINE VINEGAR DRESSING

Φ

ROAST CUT OF HALIBUT FILLET
CARAMELIZED PINK SHALLOTS WITH LIGHT SOY SAUCE
GINGER & FISH BROTH REDUCTION

Φ

LIGHTLY BATTERED CALF’S SWEETBREADS
SPRING ONIONS & MORELS,
VEAL JUS

What exactly is umami? The flavour of food is determined by a number of different factors including taste, smell, colour, temperature and overall appearance, as well as by physiological or psychological conditions. Some of the most important factors are the basic tastes of sweet, sour, salty, bitter and umami. It was Japanese scientist Dr. Kikunae Ikeda who first discovered that glutamic acid, an amino acid, was responsible for the umami taste of Konbu. Although there is no English word for it, umami is a savoury taste imparted by glutamate and ribonucleotides, including inosinate and guanylate, which occur naturally in many foods including meat, fish, vegetables and dairy products. The taste of umami itself is subtle. It blends well with other tastes to expand and round out flavours. Most people don’t recognise umami when they encounter it, but it can be detected when eating ripe tomatoes, parmesan cheese, cured ham, mushrooms, meat and fish. Umami plays an important role making food taste delicious.