Gordon Ramsey: The Menu

Seven Course Menu Prestige

smoked whitefish cakes, mushroom puff
(pre-amuse bouche)

sunchoke soup with lemon foam
(amuse bouche)

confit foie gras with slow cooked free range chicken,
truffled quail's egg, pear chutney

sautéed Maine diver scallops with mixed spices,
cauliflower purée and sherry caramel
or
roasted Scottish langoustines with cured salmon,
preserved buddha's hand, fennel cream and togarashi

pan seared black cod with pigs tails, Caraquet oysters,
celeriac and Périgord truffle
(and bacon au jus!)

loin of venison with cocoa butter, brained red cabbage, quark dumplings
(The Scot looooved the dumplings)
or
filet of Brandt beef with braised Kobe short rib, cipollini onions, baby beets

selection of cheeses from the trolley
(Dan, the fromagier, chose five, one each of goat's, stinky, soft, cow's (a divine Gaperon from Augergne) and blue (actually two blues, because he challenged me to determine which Stilton was American and which was English))

apple tarte Tatin for two
(the best tarte Tatin I have ever, ever, ever tasted, and I've made it myself)

espresso and bon bons from the trolley
(nougats and candied honeycomb)

*I'll get you the wines when The Scot gets them to me.