Private Meal Menus

Five Course Menus

FM63 Caramelized Isle Skye King Scallops, Tomato Tartare, Broad Bean Mousseline, Tomato Foam * Pithivier of Duck Confit, Wild Mushrooms And Truffle Vinaigrette * Brockencote Champagne Sorbet * Fillet of Halibut Basil Crushed Potato, Baby Artichoke Sauce Barigoule * Tahitian Vanilla Crème Brulee Honey and Almond Cakes £54.50	FM64 Dodine of Perigord Duck Foie Gras Armagnac and Salt Flowers, Toasted Brioche Mousseline * Hickory Smoked Salmon, Bacon Potato, Lime and Green Peppercorn Butter Sauce * Lemon and Basil Sorbet * Roasted Prime Fillet of British Beef, Seasonal Mushrooms, Olive Oil Crushed Potato, Truffle Jus * Caramelized Apple Tart Tatin Vanilla Ice Cream *£54.50*
FM65 Duo of King Scallops and Red Mullet Escabeche, Confit Tomato, Provencale Oil, Rocket Salad * Supreme of Anjou Squab Pigeon, Etuvee of Cabbage and Smoked Bacon, Baby Onions, Port Jus * Brockencote Pink Champagne Sorbet * Medallions of Milk Fed Perigerd Veal Rosti Potato, Morel Mushrooms, Madeira Jus * Warm Bitter Chocolate Tart, Pistachio Ice Cream *£65.50*	FM66 Chef's own Surprise Gourmet Menu, using the Best Quality Seasonal Ingrediens. *£70.00*

THE WHOLE GROUP MUST HAVE THE SAME MENU