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