| Leek and Potato Velouté with Oyster Cream, Warm Potato Cakes and Caviar | ||
| ***** | ||
| Roast Orkney Scallop with a Risotto of Jerusalem Artichokes and Winter Truffle | ||
| Or | ||
| Ballotine of Chicken and Foie Gras with Pickled Pear, Celeriac Salad and Hazelnut | ||
| ***** | ||
| Steamed Fillet of Halibut with an Emulsion of Cornish Crab, Herb Farfalle and Swiss Chard | ||
| Or | ||
| Roast Haunch of Venison with Smoked Walnuts, Blackened Shallots, Port and Peppercorns | ||
| ***** | ||
| Bitter Chocolate Mousse with Thyme Purée, Salt Caramel and Honeycomb | ||
| ***** | ||
| Muscavado Financier with Medjool Dates, Roast Apple, Coffee and Walnut | ||
| Or | ||
| Lightly Poached Yorkshire Rhubarb with Rhubarb Jelly, Vanilla Ice Cream and Almond Biscuits |
£70.00 per person
A 12.5% discretionary service will be added to your bill
© Kitchen W8 2010-2011
