Festive Menus

Coronation crab

Veal tartare, globe artichoke, winter truffle

Orkney scallop, creamed spelt, smoked bacon sabayon

Blue fin tuna, sesame, lime, apple, cucumber and mint

Tartlet of whipped burrata, roast beetroot, pine nut, mandarin (v)

Sharpham brie soufflé, caramelized onions, truffle and Madeira (v)

Dover sole cooked on the bone, grilled or in brown butter

Dry aged ribeye, Café de Paris butter

English sirloin, oxtail and bone marrow

The Lanesborough beef wellington

Line caught seabass, charred cuttlefish, shellfish broth

Jerusalem artichoke risotto, Oggleshield cheese, kale, hazelnut (v)

Hash brown potatoes, Rachel cheese

Hassel back potatoes, smoked butter

Charred winter greens, buckwheat, lemon and rosemary

Watercress and radish salad, horseradish dressing

Hazelnut soufflé Manjari chocolate ice cream (v)

Comice pear mousse, milk chocolate & thyme ice cream

Sticky toffee pudding, stem ginger ice cream (v)

Citrus pavlova, pink grapefruit sorbet

Selection of British cheeses, prune, cherry and port chutney

Selection of coffee and tea