4 Course Valentine's Menu
Available 11, 12, 13 & 14th Feb
Order by the 7th of Feb

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Available For Collection & Delivery
Order by Monday 7th of February

Homemade Bread & Bordier Butter

Celeriac & King Oyster Mushroom Tart & Wiltshire Truffle 

Confit Gressingham Leg of Chicken & Foie Gras Terrine with Onion & Yeast Textures

Cured Scottish Salmon, Cucumber, Dill & Horseradish
add 20g Caviar £40 Supp.

Main Courses

Beef Wellington with Potato Terrine, Mushroom Purée, Truffle & Beef Jus
£25pp Supp.

Cod Wellington Cauliflower Textures with Noisette & Brown Shrimps
£15pp Supp.

Butternut Wellington with Potato Terrine, Mushroom Purée & Truffle Dressing 

Selection of Artisan Cheese from Jean-Yves Bordier

Hazelnut & Pear Paris Brest 

Pistachio, Ivorie Valrhona Chocolate & Rhubarb Dome
Petit Fours


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