David Courtney-Jones: Cert-Ed: MIH:FWMCS:

Day boat turbot, green mango, mint and toasted peanuts
Velouté "parmentier", caviar and egg mimosa
Roasted diver scallop, cauliflower purée and blood orange, Grenobloise
Oysters "land and sea", salsify, cucumber and ginger
Périgord black truffle. Preparation changes daily, limited availability
Pannacotta of sea urchin, seaweed gelée and potato tuiles
Winter fruit and vegetables, braised Limousin sweetbread and walnuts
Lemon and caper risotto, spider crab and fresh herbs
Pan seared foie gras, espresso syrup and amaretto foam

main
Wild line caught bass, trumpet purée, snow peas and shellfish ravioli
Slow cooked Atlantic cod, chorizo chutney, ajo blanco and paella
Saddle of venison, Swiss chard, parsnip and chocolate
Braised and roasted pork, polenta, black pudding and parmesan foam
Dover sole meunière (for two), crushed potatoes and red chard salad
Cavatelli, pig's cheek, wild mushrooms and vacherin
Rack and saddle of milk fed lamb, goat's cheese gnocchi and carrots confit
English rare breed rib of beef (for two) potato mousseline and winter greens
Classic cuisine, preparation changes daily, limited availability

dessert
Selection of desserts daily.

starters
Seared foie gras coffee and amaretto
Chilled 'poule-au-pot' salt-cured foie gras and toast
Local heirloom tomatoes preparation changes daily
Almond gazpacho smoked shrimp and tomato sorbet
Berkshire crayfish girolles and herb velouté
Watermelon carpaccio goat's milk feta and rocket
Wild trout with English peas beurre rouge and mustard emulsion
Saddle of Lincolnshire rabbit snails, squid and bean salad

main
Chef's Garden
A dish made for you from the best seasonal vegetables
Fish and Shellfish
Broiled red mullet ricotta gnocchi and tapenade
Roasted John Dory shellfish and bouillabaisse
Slow-cooked Atlantic cod
Jabugo and squid in a salad

Meat and Poultry
Chicken for two lemon and thyme, summer mezze
Welsh lamb shoulder and sweetbreads 'à la bouquetière'
English rib of beef for two mash and condiments
Classic cuisine preparation changes daily

dessert
Peach Melba; almonds and raspberry cotton candy
Araguani baba; whipped cho-colate and cherries
Millefeuille; vanilla bavaroise and strawberries
Fromage blanc soufflé apricots and toasted almond ice cream
Classic dessert; preparation changes daily, limited availability
A selection of ice creams and sorbets
preparation changes daily
A selection of cheeses served from the trolley

starters

Terrine of duck foie gras, warm brioche
Light crayfish velouté, morels and chervil
Escoffier consommé, truffle and green leaf salad
Blue Scottish lobster salad

main
Green spring vegetable and herb risotto, sautéed petals and grated Cheshire cheese
Grilled halibut, steamed clams, young carrots, raw spring onions and isle of wight garlic leaves
Wild garlic crusted Dorset Shedbush farm lamb, seared spring vegetables, Jersey royal potatoes
Red Tofrey farm chicken in three services: breast cooked with new season onion and wild mushrooms, leg slowly cooked and served with Kentish spring leaves crop and toe consommé

dessert
Rolled swiss chard crumble, milk and sultana reduction
Bitter orange soufflé served with sugared doughnuts
Tender dark chocolate and praline finger
Selection of British and French cheeses

starters
Warm langoustine salad
Clam & spring vegetable risotto
Ballontine of duck & foie gras

main
Pithivier of blue cheese, spinach & walnuts
Assiette of spring lamb with pomme puree, carrot & garlic jus
Paillard of monkfish with crab ravioli, buttered fennel & shellfish bisque

dessert
Cherry clafoutis with cherry compote & vanilla ice cream
Hot chocolate souffle with a caramalised raspberry sauce
Selction of four cheeses

starters
Roast foie gras with a sweet and sour citrus glaze, candied pear, rhubarb compote, honeycomb and orange
Ballotine of guinea fowl, sweetbreads and morels with grilled spring leeks, asparagus, hazelnuts and dandelion
Lasagne of devon crab with a cappuccino of shellfish and champagne foam
Salad of spring vegetables with a deep fried duck egg, watercress jellies, pea shoots and herbs

main
Fillet of halibut with a beaufort crust, wild mushroom crepe, roast chicken juices and puree of truffle
Cannelloni of broad beans with asparagus, morels, new seasons onions and peas
Rib or fillet of dry aged ayrshire beef with a truffled potato rösti, red wine glazed shallots and bone marrow
Braised veal cheek with a croustillant of the rump, white asparagus, broad beans, veloute of bay and morels
Herb crusted saddle of lamb with spring onion puree, artichokes, balsamic vinegar and olive oil
Pot-au-feu of pigeon from bresse with a truffled liver ravioli, smoked pigeon consomme, fricassée of peas and madeira

dessert
Truffled honey parfait with warm roasted pear, caramelised wafers and a truffled hydromel jelly
Warm sable of bitter chocolate with mint ice cream and smoked chocolate sauce
Thyme and orange soufflé with bay leaf ice cream and rosemary and citrus macaroons
Irish coffee baba, espresso creme brulee, mocha souffle and a coffee, cocoa and vanilla trifle

starters
Latiang ; crab and chicken egg nets with caramelised coconut
Yam dtakrai; salad of lemongrass and chillies with cashew nuts, dried prawns, pork and squid
Yam plaa fuu; salad of crispy salmon cakes with green mango and chillies
Yam pak; salad of assorted thai vegetables dressed with tamarind, palm sugar and sesame seeds
Larp kao krua bpet; minced duck with chillies and roasted rice
Yam makreua pao; salad of grilled silken aubergines with eggs and dried prawns
Yam hua bplii sai gai; salad of poached chicken with grilled banana blossoms
Dtom yam hoi malaeng puu; hot and sour soup of mussels with tomatoes, chillies and coriander
Geng jeut gai sap het huu nuu; clear soup of minced chicken with cloud's ear mushrooms and asian celery
Dtom khaa het; coconut and galangal soup with wild mushrooms
Nahm prik gung; spicy relish of shrimp paste and prawns with sweet pork, grilled mackerel and acacia omelette
Lon dtow jiaw; yellow beans simmered in coconut cream with ginger and shallots served with deep fried eggs and white turmeric
Geng macquaem gradtaai; northern curry of rabbit with prickly ash pepper and green melon
Geng gari gai; aromatic curry of chicken and jersey royal potatoes with cucumber relish
Geng maarinaara; rich yellow curry of red mullet
Geng sap nok nok gradtaa; minced quail curry with ginger and kaffir lime leaves
Geng kaek neua; spicy southern curry of 'long horn' beef with cumin, cassia and corn peppers
Luk chin plaa pat; stir fried pike dumplings with young chillies and kaffir lime leaves
Uu pat miang; stir fried 'middle white' pork with dried prawns, ginger, peanuts and tamarind
Neua pat gung haeng; 'long horn' beef stir fried with chillies and dried prawns
Plaa meuk pat chaa; squid stir fried with chillies and holy basil
Pad plaa kem lae pak kanaa; stir fried chinese broccoli with salted fish
Plaa pat dtow jiaw; monkfish stir fried with yellow beans, shredded ginger and spring onions

starters
Prosciutto Passamonti con panzanella (sliced cured 'Passamonti' ham with 'Panzanella')
Capesante e gamberoni allo zafferano (pan fried scallops and prawns with saffron vinaigrette)
Carpaccio di manzo con parmigiano (thinly sliced Scotch beef with rocket and parmesan)
Spinaci con porri, carciofi e pecorino (baby spinach, leeks and artichokes with 'pecorino' cheese)

main
Linguine con aragosta e scampi (flat spaghetti with lobster and langoustine)
Linguini alla bottarga con tonno e timo (spaghetti with 'Bottarga', tuna and thyme)
'Fiorentina' (roasted 'Fiorentina' T-bone with bone marrow sauce)
Anatra arrosto con mostarda di frutta (roasted duck with mustard fruits)
Cotoletta di vitello alla Milanese (veal cutlet 'Milanese' with aubergine 'Parmigiana')
Merluzzo con lenticchie e persiade (Icelandic cod with lentils and parsley sauce)

dessert
Pannacotta con rabarbaro e basilico ('pannacotta' with rhubarb and basil sugar)
Pastiera Napoletana (ricotta and lemon cake with candid fruit)
Tortino al cioccolato con gelato al gianduia (chocolate fondant with gianduia ice cream)
Selezione di formaggi (selection of cheeses)

starters
Duck consommé with confit duck tortellini on Swiss chard
Mosaic of smoked ham hock with green bean and ox tongue salad in a mustard dressing
Potato gnocchi with roasted ceps, rocket leaves in Parmesan
Loin of tuna rolled in herb with a salad of moulis and mustard cress
Grilled tranche of foie gras served with a warm chausson of apple and dates
Risotto of Cromer crab with sautéed radicchio and basil oil
Aubergine parmigiana layered with tomato and mozzarella
Tortellini pumpkin with mustard fruits and sage butter emulsion

main
Fillets of John Dory with a cauliflower puree, sauté potato, smoked red wine sauce
Monkfish tail with a lemon and tarragon risotto, roasted crevette grise
Fillet of halibut with pomme boulangère, braised leeks and mushroom bouillon
Line caught sea bass with aubergine crisps, confit tomatoes and Tonnatore single estate olive oil
Caramelised Moulard duck breast, spiced red cabbage, buttered baby navets and crushed dragees
Breast of red leg partridge with celeriac and sweet corn, partridge sauce with hazelnut oil
Best end of lamb with rosemary roasted pumpkin, puy lentils and a lamb jus

dessert
Roasted figs with zabaglione and spiced tapioca
Prune and Armagnac soufflé with chocolate macaroon
Millefeuille of quince and vanilla
Citrus croquant with lemon sorbet and an orange caramel sauce
Chocolate parfait, orange marmalade and orange sorbet
Baked vacherin with confit new potatoes
Cinnamon sable layered with pear and rhubarb, vanilla rice pudding with walnut ice cream

 starters

A smooth soup of white haricot beans with a truffle oil
and chive foam, bacon toast

A salad of sliced fresh wood pigeon with wild mushroom and
Crisp pancetta, drizzled with a warm pine nut
And shallot dressing

main courses

Gently pan-fried fillets of fresh skate served on nutmeg spinach
Leaves with a light casserole of fresh mussels
Spiked with parsley and lime

Roast breast of fresh farm chicken on honey roasted root vegetables with creamed mustard potatoes
complemented by a sherry vinegar sauce