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ST. VALENTINE’S DAY MENU Sunday 14TH February 2010

Light Sweetcorn Velouté scrambled duck egg, coriander oil

Native Oyster cauliflower royale, buttered leek hearts, champagne sabayon

Seared Scottish Langoustine salad of anya potato, baby watercress and blood orange, black truffle

Cornish Brill fennel puree, lobter ravioli, vanilla buerre noisette

Roast Gressingham Duck celeriac tart, roast foie gras, pear and ginger puree, spiced duck sauce

Poached Lychees Tokaji jelly, passion fruit doughnut

Amedei Chocolate Marquis coffee crumble, macerated black figs, tiramisu ice cream

£85.00 per person including Champagne upon arrival,coffee and petits fours

50% non–refundable deposit is required when making a reservation. 12.5% discretionary service charge will be added to your final bill on the day