Starters

Salad of razor clams and Baie du Mont St Michel mussels with crisp vegetables, flower and lime jelly, sesame shortbread.

Tongue and chuck steak terrine with smoked beetroot, shredded grape-soured red cabbage, house-made toast.

House-made brioche with goat cheese, whipped cream with fresh herbs, red onion pickles.*

Parsnip soup, assortment of autumn vegetables, light spiced mousse, garlic croutons.*

Main course

Beef tenderloin steak, brown roasted coffee gravy, creamy hazelnut polenta.

Confit double rack of piglet, meat gravy with Sarawak pepper.

Veal liver cutlet, sweet-and-sour sauce with red onions, confit cherries.

Filet of fish of the day, butter sauce with verbena peppercorns.

Broccoli quenelles with gratin bechamel sauce, thyme and rosemary, green lentil preserves, Parisian fried potatoes and stewed Chinese cabbage.*

Desserts

Soft squash cake, cashew nut cream, saffron ice cream and roasted, caramelised cashews.*

Shortbread with brown sugar and orange blossom water, white chocolate ganache with kaffir lime and grapefruit medley.

Dark chocolate cream, Valrhona Caraibe 66%, ice cream and caramel delicacies, delicate dark chocolate biscuit.*

Platter of mature cheeses, domestic and international, carefully chosen by us, mixed salad leaves.*

Strained goat cheese with herbs, sour apple confit.*

* Vegetarian dishes