Fine Dining London
Three Course Set Menu

Please compile your menu by selecting one option from each of the following courses

These dinner menus include bread rolls, a selection of seasonal vegetables, tea, coffee and mints

Starters
» Parma ham and cantaloupe melon with balsamic roast figs and rocket leaves
» Asparagus and ricotta puff pastry tart
» Wild mushroom risotto with parmesan tuile micro leaves
» Smoked salmon with cream cheese, rye bread and cornish crab
» King prawns, orange and feta salad with fennel confit and hazelnut dressing
» Smoked trout and grainy mustard potato with red amaranth cress
» Avocado and smoked chicken with rocket, mustard and cress

Main Course
» Roast venison with prune, thyme and white wine sauce
» Pistachio and mint crusted loin of lamb served with sherry jus
» Canon of lamb with onion marmalade, truffle rosti and marsala jus
» Chicken breast in red wine brandy with mushrooms, leek and pancetta
» Guinea fowl with mushroom duxelle served with créme fraîche, white win and lemon thyme sauce
» Supreme of duck with red wine and blackberries sauce
» Griddle duck with kumquat, cranberry and marjoram sauce  
» Salmon and lemon sole roulade with fresh herb butter
» Hake with soft parsley crust and tomato fondue served with mussels' sauce
» Sea bass with crunchy salsa verde toping and tomato jus
» Cod with red pepper thyme and black olive dressing

Desserts
» Summer fruit Eton mess (June - September)
» Mango, papaya, pineapple and orange salad with passion fruit syrup
» Lemon posset with berries, limoncello syrup and honey comb crunch
» Tarte tatin with vanilla sauce and ice cream
» Chocolate and praline truffle
» Lemon delice with raspberry cream and macaroon
» Apricot and almond frangipane tart
» Panna cotta with strawberries, basil and amaretto syrup
» Cheeseboard - fourth course supplement (supplement of £5.00 per person)

£40.00 per person
Prices are excluding of VAT