NEW YEAR’S EVE DINNER MENU

Dorset crab, cucumber gelée and coral condiment

Confit Jerusalem artichoke, watercress and hazelnut praline

‘Jaune des Landes’ capon, leaf to leaf potato Champagne sauce

Farmhouse Vacherin cheese

Chocolate from Alain Ducasse Manufacture in Paris delight

£350 PER GUEST

£350 PER GUEST

Dom Pérignon

Champagne, France

Rioja Blanco Reserva

Remírez de Ganuza La Rioja, Spain

Riesling Spätlese

Graacher Domprobst Willi Schaefer Mosel, Germany

Pouilly-Fumé Indigène

Pascal Jolivet Loire Valley, France

Chambolle-Musigny 1er Cru Les Sentiers

Domaine Arlaud Burgundy, France

Chasselas vin sur lie

La Maison Carrée Neuchâtel, Switzerland

Tawny Port

Quinta do Noval Douro, Portugal

Duval-Leroy Femme de Champagne Grand Cru Brut

Champagne, France

Chilled Dorset crab, cucumber gelée and coral condiment

Confit Jerusalem artichoke, hazelnut and watercress

Seared duck foie gras, black truffle pot-au-feu broth

Line-caught seabass, turnip tops shellfish and sea-scented jus

‘Jaune des Landes’ capon, leaf to leaf potato Champagne sauce

Farmhouse Vacherin cheese

Chocolate from Alain Ducasse Manufacture in Paris delight

£700 PER GUEST

£700 PER GUEST