scallops

 

Amuse Bouche

Wild Mushroom Velouté, Truffle Oil

Starter

Baked Beets, Candied Walnuts, Whipped Goats Cheese, Wild Herb Salad

Fish Course

Scallops, White Bean Pureé, Chorizo Salsa

Main Course

Duck Breast, Confit Leg, Betroot, Celeriac Pureé, Puy Lentil Jus

Dessert

Apple Tarte Tatin, Vanilla Ice Cream

Cheese Plate

Selection of British and French Cheeses, Chutney, Crackers

Coffee

Petit Fours