St Valentine's 2008

Starters

•	Organic smoked salmon blinis with crème fraiche and chives.
•	Roasted butternut squash & cumin soup with crumbled goats cheese.
•	Beef fillet carpaccio, rocket & parmesan.
•	Pan-fried fresh scallops in the shell with Sauternes, leeks & carrots.
•	Wiltshire ham, tender stem broccoli & Gruyere quiche.
•	Roasted Mediterranean vegetable mille-feuille, tomato & basil dressing.

Main courses

•	Oven-baked corn-fed chicken supreme, stuffed with lobster butter, wrapped in Parma ham and served with sautéed mange-tout and tagliatelle pasta.
•	Organic salmon fillet, caper & caramelised shallot mash, roasted baby vegetables, sorrel butter.
•	Pappardelle pasta, wild mushrooms, cream & truffle oil, shaved parmesan.
•	Char-grilled fillet steak on wilted spinach, served with big chips, grilled Provençale tomato & watercress veloute.
•	Grilled lemon sole fillets, buttered asparagus, celeriac Dauphinoise, chive crème fraiche.

Desserts

•	Dark chocolate & brandy marquise.
•	Baked vanilla cheesecake, passion fruit coulis.
•	Cointreau crème brulée.
•	Poached pear, caramel & ginger sauce.
•	Cheeseboard, oat biscuits.

Three courses for £35