LUNCH MENU

Friday 3rd of February

Starters

Smoked Potatoe Velouté
Eel And Horseradish

or

Aged Comte Souffle
Truffle and Vin Jaune

or

White Pudding "Cassoulet"
Puy Lentil, Foie Gras, Jus Gras

Mains

Whitestown Estate Pheasant
Pointed Cabbage, Pickled Cherry
Fondant Potato

or

Atlantic Cod "Demi Sel"
Gambero Rosso, Nduja Potato

Dessert

Citrus Tart
Calamansi Sorbet

or

Gâteau Basque
Caramelized Apple

or

Selection of French & Irish Farmhouse Cheeses

Tea or Coffee and Petits Fours