brief encounters; passed hors d'oeuvres

dungeness crabcakes with meyer lemon mayonnaise
local dungeness crabcakes on organic russet potato crisps topped with a meyer lemon mayonnaise

‘spiced wine’ prawns
fresh white gulf prawns poached in a spicy wine broth

farmstead cheddar pudding souffles with green apple tartare
neal’s yard cheddar souffles on walnut toasts topped with a fine dice of minted green apples

leek and quail egg tarts
buttery housemade pastry topped with soft mustardy leeks soft cooked quail eggs

‘mashed potatoes & gravy’
a silky puree of gold potatoes topped with a black truffle jus

duck liver toasts with pickled onions
baguette toasts topped with a rustic duck liver spread and pickled onions

oxtail terrine with marrow butter toasts
tender, slow cooked oxtails on warm toasts brushed with a marrow butter

desserts

roasted bosc pears in red wine caramel with crème fraiche
straus farm creamery and pie ranch house-made egg nog
chocolate pot du crèmes