DEGUSTATION

Our Head Chef, John Sherry has created a

six-course menu using the very best produce.

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Isle of Skye Scallops,Pork Cheek Ravioli

Cauliflower Purée, Cabernet Sauvignon Vinegar

 Corbieres, Chateau de Tersac ,2006, France

Dry white wine with herbs & fruit in the mouth, and mineral finish  

***

Foie Gras and Ham Hock 

Green Apple, Celery Sorbet, Fig Brioche 

Elementos 2008, Chardonnay-Viognier , Argentina

Medium bodied with peach fruit  and long finish  

***

Line Caught Cornish Sea Bass,

Beetroot, Leeks, Girolles, Sweet Potato Puree 

Pinot Gris Tzigane , 2006 Fuchs, Alsace, France

Dry but full flavours of apricots with a slight spicy finish  

***

Canon of Scottish Beef, Oxtail Croquette

Horseradish Rosti, Onion Purée, Ceps, Smoked Beef Jus 

Barbera d’Alba, DOC 2006 ,Piemonte, Italy

Full and rich in the mouth with a toasty complexity.  

***

Selection of French and English Cheeses from the Trolley,

Homemade Chutney 

 Taylor’s Late Bottle Vintage Port, 2003

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Passion Fruit Souffle, Coconut Parfait

Vanilla Yoghurt, Banana Ice Cream 

Coteaux de Layon, St Lambert, Dom Des Maurieres 2005, France 

Fruity and rich with balanced acidity  

***

Coffee or Tea with Petit Fours 

Please advise us of any allergies and / or dietery requirements.

Menu including wine is £85.00

Menu excluding wine is £55.00

the wHole table must take this menu