Menu 1
* Jerusalem artichoke velouté with truffle oil
* Hand-dived Bee Sands scallops with celeriac puree and pancetta
* Bramley apple sorbet
* Pan-roasted loin of venison with parsnip mash and juniper and pancetta Savoy cabbage
* Apple and thyme tarte tatin with earl grey ice cream
Menu 2
* Proscuitto peach and buffalo mozzarella with purple basil and balsamic reduction
* Warm salad of duck confit , butternut squash and pomegranate
* Gin & tonic sorbet
* Pan-roasted fillet of Dorset sea bass on crushed anya potatoes with crab and chervil with salsa verde and horseradish cream
* Chocolate brownie ‘jenga’ with ginger ice cream and hot toffee sauce
Menu 3
* Smoked haddock croquettes with pea and mint puree
* Risotto of wild mushrooms
* Elderflower sorbet
* Twice-cooked Blythburgh pork belly on rosemary mash with fig and Bramley apple chutney and Madeira jus
* Prune Bakewell tart with amaretto ice cream
Priced from £65 a head depending on your menu requirements. Minimum six people.
Please contact us for a personal quotation at hello@savoytrufflesupperclub.com or give us a call on 020 8463 0357
