Amazing meal cooked by chef Richard Allen at tasilli restaurant



Amuse bouche, Gruyere risotto fritter, new season peas.



Marinated Foie Gras, smoked Creedy Carver duck,
cocoa, Pedro Ximenez, pine nuts and pain d'epice.



Jersey scallops, Chancre crab mayonnaise, eel beignet,
crab essence and young rocket.

Fillet of brill, mussel minestrone, basil, tomato sabayon
and saffron jelly.



Best end of lamb, 48 hour braised shoulder, aubergine puree,
baby courgettes, tomato and cummin jus.



A selection of Brittish cheeses from the trolley with very
novel garnishes!!!



Pre dessert.



Apple pressing 'La Mare' Calvados mousse, toffee
apple ice cream, amaretti biscuit.