Set Menu Options
Starters
Seasonally Inspired Soup
Smoked Chicken Ballotine, Foie Gras Cappuccino, Baby Chard Salad
Ravioli of Scallop, Langoustine Carpaccio, Candied Fennel, Radish
Tomato Terrine, Asparagus “Hotpot”, Ginger Hollandaise
Baby Carrot Charlotte, Beetroot & Goats cheese Fondue, Blood Orange Dressing
Main Course
Halibut, Razor clam ”Carbonara” Cauliflower Puree, Crackling
Rare Breed Pork Cooked 3 Ways, Apple Jelly, Crushed Garden Peas, Black Pudding Dumplings, Veal Reduction
Baked Beef Fillet, Oxtail Brule, Shallot Confit, Bordeaux Veloute
Artichoke Tian, Cauliflower Tempura, Black Truffle Risotto Cake
Corn-fed Chicken Wellington, Asparagus, Pearl Barley Ragout
Dessert
Chocolate Torte, Lime Zest Candy, Blackcurrant Jelly
Vanilla Panna Cotta, Strawberry Sherbet Sorbet
Popcorn Brule, Coco Nib Dust, Salted Caramel Ice-cream
Baked Alaska, Raspberry Mojito
Specialty Cheese Exclusively made for Chapters, Crackers and Jams




