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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
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