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***Newsroom*** · 03-30-2011, 01:10 PM

Starters Cream of celeriac, hazelnuts, truffle oilÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â£5.00 Baked scallops in a brandy and scallops chowder, parsley CrumÂ*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â£9.50 Pan-fried foie gras, pain dâ€™epices, raspberry sweet&sour sauceÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â£10.00 Mains Green tagliatelle, garlic cream, wild garlic and shaved parmesanÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â£12.00 Roasted turbot, polenta, chestnut mushroom puree, Scallops sauceÂ*Â*Â*Â*Â*Â* Â£21.00 Cannon of lamb, rosemary and garlic [...]

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