ST. VALENTINE NIGHT
14th February 2012
Menu for Her
Champagne Jose Michel Rose’ NV
Salad of Lobster with Citrus Vanilla Bean Dressing
Pressed Foie Gras and Duck with Pear Carpaccio
Granny Smith Apple Jelly Purée
Steamed Tranche of Brill with Truffle Mousse and Sauternes Sauce
Fillet of Lamb with Herbs, Roasted Shallots and Pepper Jus
Caprino Tartuffato Cheese
Honey Wine Jelly with Chocolate Rain
Vanilla Cassonade with Pineapple Compote
Lemon Tart
9 Courses at £95.00 included a glass of Pink Champagne as Aperitif
Menu for Him
Champagne J. Lemoine NV
Seared Scallops with Truffled Creamed Leeks
Ballottine of Foie Gras poached in Port
Orange Jelly Purée
Monkfish with Lentils and Parsley Crust
Squab Pigeon with Noisette Butter cooked Turnips and Baby Onions
Tartufette Cheese
Braeburn Apple and Greek Yogurt
Vanilla Cassonade with Noisette Butter Pears
Chocolate Tart
9 Courses at £95.00 included a glass of Champagne as Aperitif
A selection of wines by the glass to accompany this menu available at £62.00 pp