Creamed spring peas, new potatoes and horseradish
Toasted sourdough, Gewürztraminer jelly
Asparagus and broad bean salad, truffle honey dressing
Fennel compote, olives and piquillo peppers
Apple jelly, organic leaves and Gabriel cheese
Sweet and sour cucumber and melba toast
Sprouting broccoli, toasted almond brown butter
Cod brandade, orange, pernod and rosemary oil
Foie gras and brioche stuffing, braised cabbage
Creamed butterbeans, spinach, wild garlic and parmesan
Pickled wild mushroom and bread salad, aoili
Cauliflower cream, French beans, artisan chorizo
Pedro Ximinez sherry and madeleines
Mascarpone cream, cocoa sorbet
citrus salad and orange jelly
with truffle honey
apple membrillo and walnut toast
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