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Sample Menu
Starters
Hot smoked quail with Jerusalem artichoke and truffle salad
Autumn mushroom consommé with foie gras mousseline crêpes
Fredrick’s lobster and oyster lasagne
Main Courses
Supreme of free-range chicken with asparagus and truffle risotto
Grilled darne of halibut with seasonal shellfish
Medaillons of venison with baked figs and roquefort ravioli
Desserts
Dark chocolate and passion fruit mousse
Caramelised apple terrine with white chocolate ice cream
Selection of british and continental cheeses
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