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Head Chef Johannes Nuding


VEGETARIAN TASTING MENU Feuilletés Cauliflower

Cauliflower Velouté and Florets / Clementine Sorbet / Orange Mousse

Carrot and Turnips

Braised Sandy Carrot / Turnip Jus Scented with Austrian Gin Daikon / Golden Turnip / Celeriac

Ravioli

Leek and Mustard Seed Ravioli / Smoked Jerusalem Artichoke Infusion

Beetroot

Beetroot Carpaccio in a White Beer and Maple Syrup Endive Filled with Horn of Plenty

Fondue

Spinach Fondue with Pine Nuts / Reblochon / Black Truffle

Pierre Gagnaire’s Grand Dessert

A Combination of Six Miniature Desserts in Two Services

Petits Fours 7 courses £95


TASTING MENU Feuilletés Le Commencement

Skate Wing / Pig’s Ear / Brown Shrimp Foie Gras Chantilly / Leek and Radicchio / Mustard Ice Cream / Pickled Cauliflower Cuttlefish Raviolo with Seaweed and Rice Vinegar

Lobster

Poached Native Lobster / Lemongrass / Vanilla / Lime and Mango Bisque / Crosnes and Salsify

Sea Bass

Grilled Line-caught Sea Bass Scented with Basil and Olive Oil Polenta Galette / Green Crumble

Veal

Terrine and Top-side of Veal / Black Truffle / Celeriac Broccoli Purée / Jerusalem Artichokes / Baby Onions

Fondue

Spinach Fondue with Pine Nuts / Reblochon / Black Truffle

Pierre Gagnaire’s Grand Dessert

A Combination of Six Miniature Desserts in Two Services

Petits Fours 7 courses £120


Please respect our smoke free environment The use of mobile phones is not permitted


Lecture Room & Library Tasting Menus