Menu
White onion velouté, shredded ox cheek, smoked bone marrow on toast
Smoked haddock, Crabapple, watercress
Charred onions, pearl barley, wild mushrooms
Coley fish finger “sandwich” tartare sauce
Crispy lamb breast, Swiss chard cannelloni
Pre‐dessert
Caramel set custard, whiskey, apple water
Coffee and petit fours
Wine
Château Cabezac Rosé 2009 Minervois, France
Le Gavroche Viognier ‘Cuvée Michel Michel’ “Biodanamic”2010 Michel Chapoutier, Ardèche, France
Gavi di Gavi ‘San Pietro’ D.O.C.G 2009 Cantine Scrimaglio, Nizza Montferrato, Piemonte, Italy
Chablis ‘Terroir de Chablis’ 2010 Patrick Piuze, Burgundy, France
Rioja Crianzabn 2005 Bodegas Amezola, Spain
Moscato d’Asti, ‘Grani di Sole’ , D.O.C.G, ‘sweet sparkling’ Cantine Scrimaglio, Nizza Montferrato, Piemonte
