Ravioli of duck foie gras with leeks and black truffle 20.

00 Salad of white crab meat with guacamole and tomato jelly 16.00 Sea bass Carpaccio with fennel shavings and lemon dressing 16.00 Seared scallops with braised lentils, chorizo and curry sauce 18.00 Dozen cold native oysters 18.00 Dozen warm native oysters with Champagne sauce 18.00 Terrine of duck and pork with rum jelly and toasted sourdough bread 15.00

Starters

Lobster, crab and truffle omelette 24.00 Dover sole meunire with parsley potatoes and baby spinach 36.00 Roast turbot with artichoke, baby pommes fondantes and seaweed butter 34.00 Roast pheasant with braised Savoy cabbage, ventrche and crispy parsnips 26.00 Medallion of veal with foie gras, asparagus, potato foam and morel sauce 30.00 Mey Selections beef fillet with bone marrow, salsifi, red wine sauce and gratin Dauphinois 26.00 Noisette of lamb with black olive gnocchi, roasted baby fennel and lemon thyme sauce 23.00

Main courses

Le plateau de fromages 12.00 Orange infused Jivara milk chocolate mousse with cranberry and ginger compote and Cointreau foam Caramelised pineapple with star anise, vanilla cream and hibiscus sorbet Sticky date pudding with walnut toffee sauce, poached pear and vanilla ice cream Gianduja sponge biscuit with caramelised white chocolate foam and lemon sorbet Braeburn apple and blackberry crumble with vanilla ice cream All desserts 12.00
Prices include VAT at 17.5%. A discretionary service charge of 12.5% is applicable.

Desserts