Entrées
Starters
Le foie gras ‘au torchon’ fait maison
Home cured foie gras in Sauternes ‘au torchon’ with pear and raisin chutney
and toasted brioche (£3.00 supplément)
Le crabe de Dorset
Lemon and lime dressed fresh Dorset crab with aubergine and white miso caviar,
lotus root crisps and a marinated mouli and radish salad
Le velouté de citrouille
Pumpkin and parmesan velouté with a savoury pumpkin financier
and a truffle crème fraîche
L’épaule d’agneau Herdwick
Crumbed Herdwick lamb shoulder with a fresh salad of shaved artichoke,
fennel and pea shoot dressed with caper herb sauce
Le saumon biologique fumé maison
Home tea smoked organic salmon with braised endive,
white anchovy mousseline and lemon dressing
La salade de betteraves
Salad of Heritage beetroots served with quail eggs,mache, pickled horseradish
and a roasted shallot and argan oil dressing
La fricassée d’escargots de Dorset
Fricassée of Dorset snails with garlic and chilli, baby gem,
pepper ‘rouille’, wholemeal crouton and parsley sauce
2 COURSES £ 39.50 AND 3 COURSES £ 45.50
Our prices include Vat at 17.5%, a discretionary service charge of 12.5% is applicable
Head Chef: Michael Chan