Duo of smoked fish with English heritage beetroot, cucumber pickled and lemon cream
Cheesecake of goat cheese with garlic rosemary and sun blushed tomato, onion compote and yellow pepper dressing
Pan fried cod fillet with civet of mussels, purple broccoli and pearl vegetables
Ballotine of chicken, stuffed with fine lamb mousse and tarragon , fondant potatoes and carrots, crushed peas and rich red wine sauce
White apricot stilton with apple and celery compote and roast figs
Blackberry and strawberry compote, vanilla ice cream and strawberries and cassis mousse
Crab & artichoke “gateau” with tobiko in a light crab & wasabi sauce
Crispy roll with goat cheese & three ways beetroots
Seared tuna, carrot purée, girolle mushrooms & tarragon sauce
Roasted guinea fowl with curcuma & almonds, warm peach & avocado salad, fondant potatoes
Young Saint-Jude cheese & Jam
Strawberries & ginger pavlova, ginger sorbet
Sea Bass ceviche in coconut milk with lime, coriander, Goji berries and cocoa nibs
Raw and cooked asparagus with quail’s egg and parmesan
Jumbo prawns, cauliflower risotto with white chocolate and verjuice
Venison, celery pont neuf and dry cranberry, chocolate sauce
Goat’s cheese with honey and fresh pear
Bustronome Parisian Chocolate Egg
Burrata and its little cabbages, nasturtium flower
Haddock tartar, smoked potato espuma
Irish Butter-Poached Scallops with Leeks and Sweet Garden Peas
Bustronome Irish stew
Cornish yard, quince paste and lamb’s lettuce
Entremet mango passion
Butternut Velouté with ginger and saffron cream
Open lobster ravioli, candied lemon, crisp fennel and lobster sauce.
Turbotin with squeezed vegetable butter sage froth
Beef fillet “Rosini way” pomme pont neuf
Heart of neufchâtel
Rose and lychee macaron
Maegre fish ceviche texture of persimmon fruit Avocado
cooked in 2 ways , dried beef and grapefruit sweetness Pollack
fish, sour and sweet vegetables, sorrel emulsion
Beef picanha,multicolored of carrots, potato darphin, brown cinnamon juice and Yorkshire pudding
Rachel goat cheese and morello cherry jam
Chocolate Rocky Road Caramel
Pumpkin velouté, pine nuts, crayfish and poppy seeds
Smoked salmon served warm, broccoli tips, Avruga, horseradish & lemon balm
Hake tournedos, chervil roots, salsify crisps, dill “beurre blanc”
Canon of turkey, caramelized Brussel sprouts, pickled carrots, straw potatoes, chestnut & cranberry sauce
Stilton & rye tartine, pear & fig chutney, baby leaves
Bustronome Christmas spire
Artichoke carpaccio with hazelnuts
Herring gravlax, avruga, cucumber, butternut and samphire
Lemon sole fish and chips revisited
Breast of duck, beer sauce and melting celery root
Old cheddard , seasonal fruit and Porto
Destructured lemon pie
Mushroom soup with truffle whipped cream
Scallops carpaccio, spinach shoot vinaigrette, fennel and pomegranate
Lemon sole fish and chips revisited
Roasted lamb filet with mint jus, parsnip puree & beurre noisette
Stilton with apricots and a port reduction sauce
Apple confit, hazelnut crumbles and granny smith sorbet