TUESDAY 19 DECEMBER, 2017 Seasonal set menu, · Tema Artichokes alla Romana with Delica Pumpkin &...
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PLEASE ADVISE US AS TO ANY ALLERGEN REQUIREMENTS WE SOURCE THE BEST QUALITY SEASONAL INGREDIENTS, DUE TO SUPPLY & DEMAND THIS MAY MEAN WE RUN OUT OF CERTAIN DISHES. A DISCRETIONARY SERVICE CHARGE OF 12.5% WILL BE ADDED TO YOUR BILL. Seasonal set menu, £60 Canapés on arrival Smoked mackerel, quinoa cracker Arancini with tomato and mozzarella Beef tartare with capers, shallots and horseradish Starter to share Mozzarella di bufala with roasted delica pumpkin chil l i and sage Autumn salad with shaved fennel, beetroot, pistachios and dill Choice of Main Roasted Haye Farm pork with celeriac and apple potatoes, garden chard Haye Farm pumpkin tagine with olives, lemon and coriander Fillet of Cornish hake, pink fir potatoes, buttered leeks Dessert Original Beans chocolate with Zisola olive oil ice cream and honeycomb
Transcript of TUESDAY 19 DECEMBER, 2017 Seasonal set menu, · Tema Artichokes alla Romana with Delica Pumpkin &...
P L E A S E A D V I S E U S A S T O A N Y A L L E R G E N R E Q U I R E M E N T S
W E S O U R C E T H E B E S T Q U A L I T Y S E A S O N A L I N G R E D I E N T S , D U E T O S U P P LY & D E M A N D T H I S M AY M E A N W E R U N O U T O F C E R T A I N D I S H E S .
A D I S C R E T I O N A RY S E R V I C E C H A R G E O F 1 2 . 5 % W I L L B E A D D E D T O Y O U R B I L L .
T U E S D AY 1 9 D E C E M B E R , 2 0 1 7
Roast Celeriac with Cauliflower, Tema Artichoke, Rainbow Chard (V) 19.00
Fillet of Line Caught Sea Bass with Steamed Mussels & Saffron, Pumpkin & Ginger 25.00
Turbot cooked with Fennel, Chilli & Gavi di Gavi ‘in cartuccio’, Fagiolina del Tresimeno 30.00
Roast Partridge with Marsala & Thyme, Celeriac, Grilled Tardivo & Autumn Greens 26.00
Roast Loin of Venison with Sprouts & Pancetta, Scorzonerer, Bilberries & Sage 28.00
Haye Farm Lamb Cutlets with Puntarelle, Chilli & Anchovies, Potatoes al Forno 27.00
Haye Farm Chicken for two to share 60.00
Celeriac & Mayan Gold Potato, Parmesan, Umbrian White Truffle
Tema Artichokes alla Romana with Delica Pumpkin & Tardivo & Olives 12.00
Cornish Mackerel Tartar with Pear, Pink Navel Orange & Variegated Grumolo 13.00
Wild Duck Salad with Scorzonerer, Speck, Walnuts, Pear & Autumn Leaves 14.00
Portland Crab with Shaved Fennel, Radishes, Pink Radicchio, Pomegranate & Dill 15.50
Ravioli with Ricotta di Bufala & Cimi de Rapa (V) 13.00
Tagliolini with Umbrian White Truffle (3g) 60.00
Risotto for two to share with Radicchio Chioggia & Amarone (V) 26.00
Petersham Garden Salad 5.00
Varieties of Pumpkins, Chilli & Oregano 6.50
Steamed Kale 5.00
Pomegranate Bellini with Petersham Prosecco 9.00
Taleggio & Sage Croquettes
Fennel, Radicchio & Puntarelle with Bagna Cauda
P L E A S E A D V I S E U S A S T O A N Y A L L E R G E N R E Q U I R E M E N T S
W E S O U R C E T H E B E S T Q U A L I T Y S E A S O N A L I N G R E D I E N T S , D U E T O S U P P LY & D E M A N D T H I S M AY M E A N W E R U N O U T O F C E R T A I N D I S H E S .
A D I S C R E T I O N A RY S E R V I C E C H A R G E O F 1 2 . 5 % W I L L B E A D D E D T O Y O U R B I L L .
T U E S D AY 1 9 D E C E M B E R , 2 0 1 7
Roast Celeriac with Cauliflower, Tema Artichoke, Rainbow Chard (V) 19.00
Fillet of Line Caught Sea Bass with Steamed Mussels & Saffron, Pumpkin & Ginger 25.00
Turbot cooked with Fennel, Chilli & Gavi di Gavi ‘in cartuccio’, Fagiolina del Tresimeno 30.00
Roast Partridge with Marsala & Thyme, Celeriac, Grilled Tardivo & Autumn Greens 26.00
Roast Loin of Venison with Sprouts & Pancetta, Scorzonerer, Bilberries & Sage 28.00
Haye Farm Lamb Cutlets with Puntarelle, Chilli & Anchovies, Potatoes al Forno 27.00
Haye Farm Chicken for two to share 60.00
Celeriac & Mayan Gold Potato, Parmesan, Umbrian White Truffle
Tema Artichokes alla Romana with Delica Pumpkin & Tardivo & Olives 12.00
Cornish Mackerel Tartar with Pear, Pink Navel Orange & Variegated Grumolo 13.00
Wild Duck Salad with Scorzonerer, Speck, Walnuts, Pear & Autumn Leaves 14.00
Portland Crab with Shaved Fennel, Radishes, Pink Radicchio, Pomegranate & Dill 15.50
Ravioli with Ricotta di Bufala & Cimi de Rapa (V) 13.00
Tagliolini with Umbrian White Truffle (3g) 60.00
Risotto for two to share with Radicchio Chioggia & Amarone (V) 26.00
Petersham Garden Salad 5.00
Varieties of Pumpkins, Chilli & Oregano 6.50
Steamed Kale 5.00
Pomegranate Bellini with Petersham Prosecco 9.00
Taleggio & Sage Croquettes
Fennel, Radicchio & Puntarelle with Bagna Cauda
Seasonal set menu, £60
Canapés on a r r iva lSmoked mackere l , qu inoa c racker
Aranc in i wi th tomato and mozzare l l a Bee f t a r ta re wi th caper s , sha l lo t s and
hor se rad i sh
S ta r te r to share Mozzare l l a d i bufa la wi th roas ted de l i ca
pumpkin chi l l i and sage Autumn sa lad wi th shaved f enne l , bee t root ,
p i s t ach ios and d i l l
Choice o f Main Roas ted Haye Farm pork wi th ce le r i ac and apple
pota toes , ga rden chard Haye Farm pumpkin tag ine wi th o l ive s , l emon and cor iander F i l l e t o f Corni sh hake , p ink f i r pota toes ,
but te red l eeks
Des se r t Or ig ina l Bean s choco la te wi th Z i so la o l ive o i l
i ce c ream and honeycomb
P L E A S E A D V I S E U S A S T O A N Y A L L E R G E N R E Q U I R E M E N T S
W E S O U R C E T H E B E S T Q U A L I T Y S E A S O N A L I N G R E D I E N T S , D U E T O S U P P LY & D E M A N D T H I S M AY M E A N W E R U N O U T O F C E R T A I N D I S H E S .
A D I S C R E T I O N A RY S E R V I C E C H A R G E O F 1 2 . 5 % W I L L B E A D D E D T O Y O U R B I L L .
T U E S D AY 1 9 D E C E M B E R , 2 0 1 7
Roast Celeriac with Cauliflower, Tema Artichoke, Rainbow Chard (V) 19.00
Fillet of Line Caught Sea Bass with Steamed Mussels & Saffron, Pumpkin & Ginger 25.00
Turbot cooked with Fennel, Chilli & Gavi di Gavi ‘in cartuccio’, Fagiolina del Tresimeno 30.00
Roast Partridge with Marsala & Thyme, Celeriac, Grilled Tardivo & Autumn Greens 26.00
Roast Loin of Venison with Sprouts & Pancetta, Scorzonerer, Bilberries & Sage 28.00
Haye Farm Lamb Cutlets with Puntarelle, Chilli & Anchovies, Potatoes al Forno 27.00
Haye Farm Chicken for two to share 60.00
Celeriac & Mayan Gold Potato, Parmesan, Umbrian White Truffle
Tema Artichokes alla Romana with Delica Pumpkin & Tardivo & Olives 12.00
Cornish Mackerel Tartar with Pear, Pink Navel Orange & Variegated Grumolo 13.00
Wild Duck Salad with Scorzonerer, Speck, Walnuts, Pear & Autumn Leaves 14.00
Portland Crab with Shaved Fennel, Radishes, Pink Radicchio, Pomegranate & Dill 15.50
Ravioli with Ricotta di Bufala & Cimi de Rapa (V) 13.00
Tagliolini with Umbrian White Truffle (3g) 60.00
Risotto for two to share with Radicchio Chioggia & Amarone (V) 26.00
Petersham Garden Salad 5.00
Varieties of Pumpkins, Chilli & Oregano 6.50
Steamed Kale 5.00
Pomegranate Bellini with Petersham Prosecco 9.00
Taleggio & Sage Croquettes
Fennel, Radicchio & Puntarelle with Bagna Cauda
P L E A S E A D V I S E U S A S T O A N Y A L L E R G E N R E Q U I R E M E N T S
W E S O U R C E T H E B E S T Q U A L I T Y S E A S O N A L I N G R E D I E N T S , D U E T O S U P P LY & D E M A N D T H I S M AY M E A N W E R U N O U T O F C E R T A I N D I S H E S .
A D I S C R E T I O N A RY S E R V I C E C H A R G E O F 1 2 . 5 % W I L L B E A D D E D T O Y O U R B I L L .
T U E S D AY 1 9 D E C E M B E R , 2 0 1 7
Roast Celeriac with Cauliflower, Tema Artichoke, Rainbow Chard (V) 19.00
Fillet of Line Caught Sea Bass with Steamed Mussels & Saffron, Pumpkin & Ginger 25.00
Turbot cooked with Fennel, Chilli & Gavi di Gavi ‘in cartuccio’, Fagiolina del Tresimeno 30.00
Roast Partridge with Marsala & Thyme, Celeriac, Grilled Tardivo & Autumn Greens 26.00
Roast Loin of Venison with Sprouts & Pancetta, Scorzonerer, Bilberries & Sage 28.00
Haye Farm Lamb Cutlets with Puntarelle, Chilli & Anchovies, Potatoes al Forno 27.00
Haye Farm Chicken for two to share 60.00
Celeriac & Mayan Gold Potato, Parmesan, Umbrian White Truffle
Tema Artichokes alla Romana with Delica Pumpkin & Tardivo & Olives 12.00
Cornish Mackerel Tartar with Pear, Pink Navel Orange & Variegated Grumolo 13.00
Wild Duck Salad with Scorzonerer, Speck, Walnuts, Pear & Autumn Leaves 14.00
Portland Crab with Shaved Fennel, Radishes, Pink Radicchio, Pomegranate & Dill 15.50
Ravioli with Ricotta di Bufala & Cimi de Rapa (V) 13.00
Tagliolini with Umbrian White Truffle (3g) 60.00
Risotto for two to share with Radicchio Chioggia & Amarone (V) 26.00
Petersham Garden Salad 5.00
Varieties of Pumpkins, Chilli & Oregano 6.50
Steamed Kale 5.00
Pomegranate Bellini with Petersham Prosecco 9.00
Taleggio & Sage Croquettes
Fennel, Radicchio & Puntarelle with Bagna Cauda
Seanonal set menu, £90
onCanapés on ar r iva l Canapes on a r r iva l Smoked mackere l , qu inoa
c racker Cros ta ta wi th Mozzare l l a d i bufa la , ch i l i and
oregano Cros ta ta wi th quinoa , bee t root and r i co t ta
Bee f t a r ta r wi th sha l lo t s , caper s and hor se rad i sh Ye l low peach wi th Cula te l lo d i Z ibe l lo D .O .P
Sta r te r to share Mozzare l l a d i bufa la wi th roas ted de l i ca pumpkin
chi l i and sage Autumn sa lad wi th f enne l , bee t root , p i s t ach ios and d i l l
Middle cour se R i so t to wi th courge t te s , mint and pecor ino
Toscano
Choice o f Main Roas ted Haye Farm pork wi th ce le r i ac and apple
pota toes , ga rden chard Haye Farm pumpkin tag ine wi th o l ive s , l emon and cor iander
F i l l e t o f Corni sh hake , p ink f i r pota toes , but te red l eeks
Des se r t Or ig ina l Bean s choco la te wi th Z i so la o l ive o i l i ce
c ream and honeycomb
OrP lum, a lmond and p i s t ach io ta r t wi th c rème
f ra î che
Seasonal set menu, £120
Canapés on a r r iva l Smoked mackere l , qu inoa c racker
Aranc in i wi th tomato and mozzare l l a Bee f t a r ta re wi th caper s , sha l lo t s and hor se rad i sh
Sta r te r Mozzare l l a d i bufa la wi th roas ted de l i ca pumpkin
chi l i and sage
Middle cour se Sa f f ron r i so t to wi th a sparagus , pea s and pecor ino
To s cano
F i sh cour se F i l l e t o f john dory wi th p ink f i r pota toes , but te red
l eeks
Main course Roas ted Haye Farm pork wi th ce le r i ac and apple
pota toes , ga rden chard
Pre -de s se r t Ye l low peach and thyme sorbet
Des se r t Or ig ina l Bean s choco la te wi th Z i so la o l ive o i l i ce
c ream and honeycomb
