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