Dinner

FW 2017/18

STARTER

CHESTNUT SOUP
Mushroom, Leek Gnocchi, Buttered Baby Turnip, Chili Oil and Conte Cheese

CELERIAC RAVIOLI
Stilton, Crispy Artichoke and Vidalia Onion Broth

MAIN
THE GARDEN

CRISPY ENOKI MUSHROOM
Creamy Truffle Grit, Mushroom Consommé

BARLEY RISOTTO
Roasted Butternut Squash, Grilled Brussel Sprouts, Winter Truffle Sauce

THE WATER

PAN ROASTED STRIPED BASS
Rutabaga Dauphinois, Blue Foot Mushroom and Warm
Caviar-Horseradish Emulsion

ROASTED BLACK COD
Fingerling Potato, Glazed Pearl Onion, Cauliflower Fleurette
and Chipotle Ajo Blanco

THE LAND

ROASTED STUFFED QUAIL
Mixed Mushroom Mousse, Caramelized Sweetbread, Crushed Sunchoke
and Truffle-Scented Quail Jus

SLOW BRAISED LAMB SHANK
Moroccan Spiced Lentils, Escarole and Gremolata Lamb Jus

DESSERT

PUMPKIN CREME BRULEE
Butterscotch, Maple Pecan, Demerara Sugar Crust
and Mint Clotted Cream

MILK CHOCOLATE GINGERBREAD SEMIFREDDO
Ancho Ice Cream, Gingerbread Crouton and Mint-Orange Salad