Christmas Menu 3

SHARING STARTERS FOR THE TABLE
Guinea fowl pâté — quince preserve, shallot confit
Beef fillet — chestnut cream, port gel, chanterelles fried in butter
Selection of roast meats — spiced Christmas porchetta, slow-roast beef, beef pastrami, chicken roulade with apricot and prune
Salmon gravlax — citrus crème fraîche, lime-compressed cucumber, trout caviar, dill oil
Octopus carpaccio — capers, potato crisps, lemon salsa verde, aioli
King oyster mushroom — marinated in soy sauce and sesame oil, caramelised savoy cabbage, balsamic vinegar (vegan)
Courgette stuffed with vegan ricotta — in crisp tempura, cauliflower mousse with truffle oil, chilli threads (vegan)
Focaccia — rosemary, Maldon salt (vegan)

CHOICE OF SOUP
Shellfish bisque with sea bream, trout and salmon
Porcini velouté with parsley oil and garlic crouton (vegan)

CHOICE OF MAIN COURSE
Sous-vide duck breast — sweet potato mousse, velvety cherry sauce, fresh herbs
Beef Wellington — truffle mash, red wine and rosemary sauce
Sea bass — pak choi and king oyster mushroom, brown butter and saffron sauce
Cauliflower steak — maple glaze, celeriac mousse, pickled radish, chive oil (vegan)

CHOICE OF DESSERT
Pear poached in wine — brown butter crémeux, caramel sauce, toasted hazelnuts
Almond sponge — Earl Grey tea, vanilla cream, mandarin caviar
Apple and pear crumble — cinnamon, sea buckthorn gel (vegan)