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Join us on Wednesday 31st October for the second dinner of our 2018/2019 tasting season. Pol Roger on arrival will be followed by 6 courses of fresh, locally sourced produce from our Head Chef Paul Bell, paired with wines chosen by Restaurant Manager Brice Guibert. This looks to be a fantastic menu and is certainly one not to be missed!
Menu:
Pol Roger, Brut Reserve, NV
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Rabbit ballotine,
smoked beetroot, liquorice
Pacherenc, Cuvée Ericka, Château Laffitte-Teston, 2015
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Pigeon breast
Pickled red cabbage, black berry, walnut, black pudding
Saumur Champigny, Clos des Cordeliers, Ratron, 2015
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Pinot noir poached brill
Jerusalem artichoke mash, Scottish girolles, lemon
Beaune 1er Cru Les Pertuisots, Devevey /Verdin, 2012
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Breasts of mallard,
Chervil root purée, salt baked turnip, Douglas fir jus
St Joseph, Aleofane, Natasha Chave, 2014
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Stinking bishop,
membrillo, grapes, celery biscuits
Château Fayau, Cadillac, 2011
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Sticky toffee apple
Cinnamon, Jura scotch whisky ice cream
Barolo Chinato, Marcarini
Follow link for bookings – £75
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Date/Time
Wednesday 31st October 2018
7:30 pm - 11:00 pm