Christmas Eve
French onion soup
Confit of Landais duck liver, Victoria pineapple, smoked bacon
Winter vegetables, butternut squash puree, sage, essence of red wine
Fillet of red mullet, bonito broth, Asian greens
Roasted loin of Herefordshire venison, quince, honey and vanilla, sauce Grand Veneur
Caramelised seasonal pear baked in thin brioche; cinnamon and vanilla ice cream
Boxing Day
Consomme of winter game, roast chestnuts
Terrine of rabbit, prunes, pickled vegetables
Free range hen's egg, watercress and herb puree
Civet of John Dory, lemongrass and shellfish
Roast duck breast, sour cherry and cinnamon
Carpaccio of blood orange
Seasonal pear almondine, caramel croustillant, ginger sauce and its own sorbet
Macae 62% chocolate marquise with Tonda hazelnut and lemon butterscotch sauce
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