Sample

Dinner Menu

Our Executive Chef and his Brigade have created the following dishes for your enjoyment this evening. Some of our dishes may contain allergens such as nuts etc...

In our opinion, all main dishes are suitably garnished.

STARTERS

Ceviche of Red Mullet and Sea bass    

  Terrine of Foie Gras, Earl Grey Jelly, Toasted Brioche    

Marinated Salmon, Crème Fraiche, Honey and Mustard Dressing

Warm Salad of Quail, Green Beans and Walnut Dressing  

Twice Baked Cheese Souffle, Tomato and Herb Salad

MAIN COURSES

  Seared Turbot, Braised Baby Fennel and Shellfish Nage

Breast of Duck, Boulángere Potatoes, Baby Onions and Girolles      

  Roast John Dory, Smoked Eel and Vichyssoises Sauce      

     Loin of Veal, Roast Sweetbreads, Garlic Puree, Fondant Potato       

  Risotto of Wild Mushrooms, Summer Truffles and Parmesan

DESSERTS

Stapleford Crème Brulee, Chocolate Ice Cream

Nougatine Glace, Passionfruit Sorbet

Chocolate and Raspberry Cheesecake

A Selection of British Cheese, Celery Grapes and Biscuits

We respectfully ask that guests refrain from smoking in the Dining Rooms

A discretionary service charge of 10% will be added to all food and beverage charges