Dinner Menu

Starters

Cauliflower with Gran Padano Cheese Velouté & White Truffle Oil (v)
Bocconcini di Mozzarella di Bufala, Green, Yellow, Black & Red Tomato Salad with Thai Basil Oil & Crisp Sardinian Bread (v)
Mimosa Salad (Artichoke Heart, Asparagus, French Beans and Parmesan shavings) (v)
English Asparagus with Hollandaise Sauce (v)
Broccoletti Romani & Langoustine Risotto with Vanilla Foam
Grilled King Scallops wrapped in Pancetta in a Parmesan & Rocket Basket with Three Pepper Coulis
Scottish Smoked Salmon on Cornmeal Flour Blinis with Sevruga Caviar, Crème Fraîche & Chives
Foie Gras & Ham Hock Terrine with Homemade Piccalilli & Sourdough Toast
Marco’s Oriental Duck Salad

Main Courses

Grilled Dover Sole Fillet with Sauce Vierge
Turbot with Swiss Chard & Sauce Grenobloise (lemon segment, tomato, capers & olive oil)
Red Mullet & Langoustine Millefeuille on Ratatouille with Gazpacho Sauce
Grilled Tuna Steak Niçoise
Boned, rolled Poussin with Courgette Provençal, Sage Jus & Pommes Château
Roast Fillet of Beef with sautéed Chanterelle Mushrooms and Port Wine Sauce
Roast Veal Cutlet with French Beans Nizzarda & Summer Truffle Sauce
Filet d’Agneau Edward VII (French Bean Parcels, Roast New Potatoes with Truffle Sauce)
Thai Green Curry Vegetables with Steamed Rice (v)
Spinach & Ricotta Ravioli with Butter & Sage (v)

Larger Selection of Vegetarian Dishes available on request

Puddings

Sicilian Lemon Tart with Summer Berry Coulis
Zabaglione with Seasonal Fruit
Valrhona Chocolate Fondant with Mint & Chocolate Chip Ice Cream
Cinnamon Poached Pear & Almond Tart with Vanilla Ice Cream
New York-style Vanilla Cheesecake with Summer Berry Coulis
Neal’s Yard Farmhouse Cheese Selection with Marco’s Homemade Relishes

(v) Vegetarian | Prices are inclusive of VAT & Service Charge.