Winter Private Dining Menu

Starter
Home smoked duck breast with walnut and watercress
Cecina, beetroot and its leaves with Cabernet Sauvignon dressing
Sweet and sour leeks with dill and parsley
Braised savoy cabbage with roast chestnut and pancetta
Salt cod brandade with sourdough toast

Main course
Roast seabass with potato douphinoise and hot paprika dressing
Rack of lamb in herb crust with celeriac gratin and mint sauce
Pork chop with roast winter vegetable and apple sauce
Roast pheasant with winter tabbouleh and pistachio sauce
Selection of crudités and dips with flat bread

Dessert
Seville orange ice cream
Tart au citron with crème fraîche
Crème brulée
Chocolate and apricot tart
Red wine sorbet