VALENTINE’S MENU 2010
3 courses - £40

STARTERS
Wild Garlic Soup, Crème Fraiche
Burrata, Crostone, Roast Tomato, Basil
Foie Gras Terrine, Quince, Toast
Oyster Tasting Plate
Celeriac, Pear, Hazelnut, Watercress Salad
Dressed Devon Crab, Rocket, Aioli

PASTA (STARTER OR MAIN)
Lobster Risotto (individual or to share)
Swiss Chard, Walnut, Ricotta Lasagne
Langoustines, Chilli, Squid Ink Gnocchi

MAIN COURSES
Pan Fried Dabs, Prawns, Sea Purslane & Saffron
Lamb Noisettes, Artichoke, Broad Beans
Porchetta (individual or to share)
Fillet Steak, Chips, Béarnaise (individual or to share)

DESSERTS
Rhubarb Syllabub
Chocolate & Prune Cake
Treacle Tart, Clotted Cream
Selection of Ice Creams

Selection of British Cheese

A discretionary service charge of 12.5% will be added to your bill
Head Chef: Martin Hurrell