Valentine’s A la Carte

Starters

Seared scallops, chestnut veloute, pea puree, herb oil, coral tuile £5 supp

Chicken presse, bacon mayonnaise, charred and pureed sweetcorn, sekura salad

Selsey crab tortellini, crab bisque, apple, dill oil, microherbs

Pan fried quail breasts, leg bonbon, cauliflower puree, roasted cauliflower, tahini and pomegranate molasses, pickled raisin gel, pancetta jam

Cauliflower cheese tartlet, fresh truffle, parsnip and truffle puree, cauliflower crumb, raisin gel, pomegranate, microherbs  Vegetarian

Mains

Barbary duck breast, pan fried foie gras on brioche with bacon chutney, celeriac choucroute, red cabbage, apple puree, greens, jus

Pan fried halibut fillet, buttered spinach and leeks, potato and chive croquettes, molee sauce

Iberian pork pluma, glazed cheek, sage, onion and crackling crumb, sweet potato purée, red onion chutney, greens, pork and cider jus

Venison fillet, glazed and pureed parsnips, boudin noir anad black garlic emulsion, pancetta cabbage, venison jus

Roast tomato spaghetti, melted vine tomatoes, basil, pine nuts, mushroom stuffed courgettes, wilted spinach, lightly spiced coconut veloute Vegetarian – can be served with vegan spaghetti on request

Desserts

Sticky toffee and ginger pudding, butterscotch sauce, clementine curd ice cream

Chocolate marquise, tonka bean clotted cream, caramelised white chocolate crumb, hazelnuts, quince pearls and coulis

‘Peach’ mousse, white chocolate, blackcurrant compote and gel, toasted almonds, oat crumble

Quartet of desserts – a selection of mini-desserts for those
who can’t decide! £4 supp

Selection of three fruit sorbets, brandy snap, fruit garnish

A selection of French and English cheeses, chutney, crackers £4 supp