Sorry I haven't managed to get the whole menu in 1 post but we seem to sell the menu in the middle of the busiest part of the service and I don't always have time to get the camera. However I'll try for the main and dessert this week. With the menu we've kept it very simple so that it's all about the truffle. The dishes are merely vehicles for these fabulous fungi. The first coarse is a truffle'd leek and potato veloute. We serve it with a little truffle'd pissaladiere on the side. The third coarse as you can see is an adaptation of the current scallop dish and again the simple flavours of a classic barigoule marry classically with the truffles. Three down, two to go.
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