Gary Brooker, with Douglas Adams

Tonight we dine ...

OK so I didn't mean to take the 'Winter Menu' home: it got mixed up with other papers. But if you find this page you may as well know what the Brooker / Adams / Rolph / Clare party scoffed on afterwards, and very nice it was too.

Two courses - £26.50
Three courses- £29.50
(v vegetarian options)

Smoked haddock soup, parsley oil
v Wild mushroom soup, truffle oil
Seared foie gras, salsify and trumpet, balsamic dressing
Salmon terrine, pistachio nuts, warm saffron sauce
Chicken breast, baby sweetcorn and chicory, garlic confit
v Gratin of peppers, fennel and rosemary oil

v Risotto of sundried tomato, rocket and mascarpone, herb salad
v Feuillette of leeks, fennel and balsamic dressing
Roast turkey breast, apricot stuffing, roast potatoes, cranberry jus
Rump of lamb, spinach, ratatouille and pesto
Spiced monkfish, red cabbage and chestnuts, basil and amaretto jus
Venison cutlet, red berry compote, parsnip purée
Feuillette of scallops, creamed leeks, lemon beurre blanc with caviar

Basket of winter berries, Champagne sabayon
Chocolate tian and satsuma mousse, Galiano and cardamom ice cream
Chestnut Charlotte, liquorice sauce
Iced whiskey and sultana parfait, hot vanilla sauce
Coffee and caramel yule log, butterscotch coulis
Selection of cheeses, chutney, celery and walnut bread

Coffee and truffles

Chef: Pascal Deroubaix
Manager: Tony Lewis