This document is a tasting menu for a restaurant that includes an amuse bouche of scallop tagine, a main course of halibut served with a warm summer salad, cheese and dessert courses of rhubarb and custard and chocolate orange. The menu costs sixty pounds total and includes an additional twenty pounds per person supplement for residents. It notes policies regarding taking phone calls in the dining areas and informing staff of any food allergies or intolerances.

1. Tasting Menu
Amuse Bouche
Scallop Tagine
curried cauliflower, onion bahji, coriander and mint raita
Scotch Egg
vegetarian scotch egg, pickled vegetable salad
Halibut
warm summer salad of: purple sprouting broccoli, heritage tomatoes, braised fennel
Venison
venison rolled in coco, feta croquette, carrot, asparagus, parsnip
Cheese
fig chutney, cracker
Rhubarb and Custard
poached rhubarb, rhubarb parfait, apple pie sorbet
Chocolate Orange
chocolate mousse, orange, blood orange sorbet
sixty pounds
twenty pounds per person supplement for residents
to be taken by the whole table
Coffee & Petit Fours
are available in the Lounges from £2.95
In the interest of other guest’s comfort in The Dining Room or Lounges please do not make or take telephone calls
and if you use an electronic device please turn any sound effects off, thank you
Food Allergies and Intolerances
Please ask a member of staff about ingredients in your meal before ordering, thank you