The Latymer Starters - Pennyhill Park Hotel

The LatymerStartersLangoustinePoached Scottish langoustines, slow cooked octopus préssé, Portland crab,baby squid, sea asparagus tempura, bouillabaisse filmPigeonBallontine of Anjou pigeon, morels, boudin blanc and beetroot, crisp chicken skinand butternut squashIberico hamSalad of Iberico ham, char grilled artichokes, celeriac pana cotta, fresh almond,truffle jelly, manchego cheese, piquillo pepper terrineRabbitPoached loin of farmed rabbit, lobster smoked over Moroccan spices,caramelised cauliflower, garlic crispPork bellyPork belly cooked for twenty four hours, Alsace bacon, sage beignet, salsify,calves sweetbreads, Jerez jus and vegetable couscousTuna and MackerelSeared tuna in five spice and cumin, Teriyaki marinated mackerel,watercress pesto, soy marshmallow, hand dived scallops, carrot jelly

Main CoursesPlaicePavé of diver caught Cornish plaice, scallop, oyster beignets,garden spring onions, creamed polenta, palm hearts, Edamame beansJohn DoryFillet of John Dory, confit corn fed chicken winglets, asparagus,glazed endive, black olive gnocchi, crispy tapiocaLambConfit and roast canon of Lakeland lamb, sweetbread, Haggis Won Ton,pigeon peas, crisp salsify, saffron jusQuailPoached and roast boneless quail with Agen Prunes, Périgord truffles,ballotine of leg and truffle farce, confit onion puréeDeerCannon of Fallow deer, veal tongue, borlotti beans, girolles,new season leeks, warm pear jelly, juniper jusSuckling pigSlow cooked Lancashire suckling pig, crispy ears, salsify, seared duck liver,New season parsnip purée, buttered cos lettuce, deep fried consommé,lavender jus

DessertsStrawberryEnglish strawberries, lychees, marscarpone mousse, cream cheese frosting,strawberry sorbet832 Vin Santo, Poggio Torselli, Tuscany, Italy 2003 £10.50RiceVanilla rice pudding, Tonka bean shortbread, roast figs,lavender honey muesli and jelly,coconut sabayon, bounty ice cream818 Tokaji Late Harvest, Hungary 2004 £12.00PistachioVanilla cassonade, feuillantine, caramelized banana,iced praline with pistachio cake and crisp806 Jurançon Symphonie De Novembre, Cauhape, France 2007 £10.50CoffeeTiramisu parfait, coffee tagliatelle, muscovado foam, cappuccino cup,honey ice cream807 Les Cyprès de Climens, Barsac, France 2002 £15.00ChocolateDark chocolate mousse, marinated cherries, pineapple beignets, anise macaroon,crystallised elderflowers, raspberry sorbet834 Recioto della Valpolicella, Tezza, Veneto, Italy, 2003 £14.00PearWarm open tarte of poached pear and frangipane with a lemon and crèpesmillefeuille, almond marzipan, milk espuma, pear sorbet837 Melis, Chardonnay, Parés Baltà, Penedes, Spain 2004 £13.00PeachPeaches, iced Alphonso Mango, apricot baba, vanilla pastry, popcorn foam,passion fruit sorbet833 Monte delle Fontane passito, Tezza, Veneto, Italy 2001 £13.00CheeseA selection of farmhouse and artisan cheesesQuinta do Noval Silval vintage port 1997 £13.00Coffee and petit fours £5.50

Welcome to Michael Wignall at the LatymerMy style of cooking is ‘complex and carefully crafted. Whilst the style is technicaland the presentations elaborate, the food itself is not intimidating, having its rootsin familiar classical themes. The textures, flavours and ingredients complementeach other rather than jostling for position on the tongue.Upon ordering please inform us of any special dietary requirements orintolerances and I will be happy to accommodate.Bon AppetitMichael WignallThree Courses ~ £58.00