Calum Franklin

Sunday 24 March

An exciting three course lunch from Calum Franklin, former Executive Head Chef, Holborn Dining Room, Rosewood Hotel, London and author of The Pie Room.

Liberation IPA and spelt sourdough
Handmade seaweed butter

To start

Merguez scotch egg
Smoked egg, gribiche sauce

Jersey lobster roll
Oscietra caviar, brioche, house pickles

Roast celeriac broth “Bocuse”
Truffle, vegetables mirepoix (v)

To follow

Beef Wellington
Bordelaise sauce, heritage carrots

Trawlers pie
Jersey fruits de mer, braised peas

Dauphinoise potato pie
Caramelised onions, aged cheddar, parsley sauce (v)

To finish

Fruit trifle
Amaretto sabayon

Pump Street chocolate tart
Jersey cream, Sevruga caviar

French & British artisan cheeses
Plum chutney & breads

Three courses £75
Kindly note that full prepayment will be required at time of booking.

Please always inform our team of any allergies or intolerances when placing your order. Not all ingredients are listed on the menu and dishes are prepared in an environment where allergens may be present. Regrettably, this menu is not suitable for those requiring a gluten-free diet.

To book or for more information please contact Carolina Nobrega, Events Manager on 01534 744101 or e-mail events@theatlantichotel.com.