This is my du jour menu for this week. It is a grilled fillet, twice baked smoked bone marrow souffle, and braised shank wrapped in dauphine mix and deep fried. Garnish is swede, beetroot, swiss chard, jus gras.
This is a mock edible Faberge egg. It is truffle stuffed macaroni. lobster mousse with a quail egg inside. Sitting on cucumber noodles and butter poached langoustines. 
This is a layered terrine of pumkin, foie gras and apple. The apple juice is set with agar. The pumpkin mousse is set with geltin and agar. The foie gras is cured with madiera. salt, sugar, and white pepper and left to cure. Garnish is wine syrup, pumpkin jam,roasted pumpkin seeds.
This is a pumpkin and truffle flavoured orb using the spherification method. Garnish is black truffle slice, jullienne green apple, pumpkin crumble and truffle rocks
This is a pan roasted skate wing sitting on cauliflower cous cous, served with a Baeri farm caviar sauce.
Hi all, here is a peice of venison loin which is seared off and wrapped in bread which is dipped in egg and milk. It is then roasted off in foamy butter until golden. It is served with a juniper tagliatelle, pickled red onion compote, venison reduction and juniper air.
The veil is an apple gelatin made wafer thin with agar and draped over the lobster salad. The caviar is rolled with some jullienne apple in the same jelly. The vanilla bean vinaigrette is thickened with a little Xantana to hold the emulsification on the plate. Popular on the du jour this evening, then again lobster always is.
