Sweetbread of Veal, Foie Gras and Rabbit Terrine

spiked with Italian Blond Truffles.

& Fried Sage.

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Goose fat Yorkshire Puddings

Filled with Gravadlax of Salmon

Claws of Lobster , Oyster and bone marrow beigniets

Roasted Pancetta & bearnaise sauce.

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3 Puddings

Pressed confit of Rhubarb & Apple

Burnt Manuka Ice cream & Italian Meringue

Warm soufflé of Rum & Cacao

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Warm White stilton & Trudies special Fruit cake

And vintage port

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Coffee & Liqueurs.