Dinner Menu

Starters

Parsley Velouté with White Truffle Oil & Poached Egg (v)
White Asparagus & Wild Mushroom Fricassée, Ciabatta Crostini (v)
Foie Gras, Chicken, Wild Mushroom & Parma Ham Terrine, Apple Ginger & Chilli Compôte
Marco’s Oriental Beef Salad
Open Raviolo ai Sapori di Mare Salsa Leggera (v)
Goujons of Plaice with Mushy Peas & Sorrel Dressing
Black Ink Risotto with Grilled Cuttlefish & Mango Salsa
Scottish Smoked Salmon on Cornmeal Flour Blinis, Sevruga Caviar, Crème Fraîche & Chives

Main Courses

Sole Albert, Langoustine with Pommes Naturelle & Dry Vermouth Sauce
Poached Turbot Filet with Rhubarb, Ginger & Chardonnay Sauce
Filet of Monkfish Wrapped with Parma Ham, Sage & Ratatouille Sauce à la Diable
Grilled Tuna Steak on Lemon Risotto, Tomato & Cardamom Relish with Basil Oil
Roast English Chicken Breast Stuffed with Truffle Mousseline on Braised Savoy Cabbage & Wild Mushroom Sauce
Tournedos Rossini
Braised Shin of Veal on Saffron Risotto with Morels (Mushroom) Sauce
Filet d’Agneau Edward VII (French Beans Parcels, Roast New Potato & Truffle Sauce)
Crepes filled with Ricotta & Spinach Gratinée (v)
Pumkin & Amaretto Biscuits Ravioli with Almond & Lemon Sauce (v)
Marco’s Wild Mushroom Risotto (v)

Desserts

Orange & Cardamom Tart with Winter Berry Coulis
Zabaglione with Seasonal Fruit
Hot Chocolate Tart with Pistachio Ice Cream
Cinnamon Poached Pear & Almond Tart with Vanilla Ice Cream
British Cheeses & Homemade Chutney