Dress Code - Black Tie / Formal

Winter Menu

29th January 2010

Chestnut Velouté with a Foie Gras Crostini

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Smoked Pheasant and Bacon Terrine with Prunes, Creamed Leeks, Cider and

Grain Mustard

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Steamed Fillet of Sole, Ginger Butter Sauce and Purple Sprouting Broccoli

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Braised Portsdown Hill Beef with Slow Roasted Fillet, Caramelised Root Vegetables and Braising Liquor

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 Blue Cheese and Walnut Soufflé, Candied Celery and Preserved Grapes

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Peanut Butter Parfait with a White Chocolate Crumble and Caramelised Banana

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Coffee and Petit Fours