Tasting Menu

Amuse Bouche

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Duck foie gras torchon with dried dates, figs, prunes and apricots, toasted brioche

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Chestnut mushrooms with blackcurrant mustard, poached blue quail eggs and winter leaves

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Absinthe marinated Red label Scottish salmon with potatoes, sorrel sauce and salmon Keta roe

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Pot-au-feu of pheasant, pigeon and chicken from Bresse with mushrooms, Brussel sprouts, romanesco and potatoes

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Chef’s choice of cheese

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Whisky soufflé with coffee ice-cream and chocolate sauce

~1790~