Easter Sunday Lunch

Sunday 31st March

Appetiser

Golden crispy quail’s egg nest

To start

Jersey crab cocktail
Pickled claw meat, brown crab mayonnaise, baby gem, confit cherry tomatoes

Sliced oak-smoked salmon
Potato blinis pancakes, creme fraiche, shallot and herb dressing

Goat cheese mousse (v)
Salt-baked beetroot, fresh raspberries, gingerbread, toasted hazelnuts

Confit rabbit terrine
Pickled carrot ribbons, pea salsa, tarragon emulsion, toasted brioche

Steamed first-of-the-season English asparagus (v)
Potato string-wrapped hen’s egg, Bernaise sauce

To follow

Roast Spring lamb joint
Boulangere potato, seasonal green vegetables, fresh mint and tomato lamb jus

Roast chicken breast
Yorkshire pudding, confirm leg stuffing, roast potatoes, caramelised onion, crushed swede and carrot, sprouting broccoli, thyme jus, brioche sauce

Torched sea bream fillet
Tomato couscous, artichoke hearts, roasted peppers, vierge dressing

Steamed lemon sole paupiette
Jersey Royals, samphire, tender leeks, lobster bisque

Spring vegetable risotto (v)
Pea puree, creme fraiche, Old Winchester cheese and rocket salad

To finish

‘The Egg’
Pineapple salsa, coconut mousse, tropical fruit sorbet

Hazelnut Paris Brest
Creme mousseline, caramel, gianduja ice cream

Eton Mess
Thai basil bavarois, raspberry compote, crispy meringue

Raspberry and pistachio Charlotte
Raspberry mousse, salted pistachio ice cream

Three cheese selection
Chutney, frozen grapes, biscuits and bread

Three courses £65
Coffee and homemade petits fours £5

A discretionary 10% service charge will be added to your bill