Amuse Bouche – Scallop ‘en cocotte’
Globe and jerusalem artichokes, truffle, proscuitto
Tuna crudo ‘nicoise’
Pigeon breast, shallot, balsamic, turnip, golden raisin
Palate cleanser
Cod fillet, brandade, fennel, dill
Tunworth and quince feuilleté
Foie gras ‘rocher’
Pear, blackcurrants, cob nuts