Spring menu begins:

Second Course:
Red Meat. Looks like we are going to go with a shell steak, 4 Story Hill perhaps.
Duck and or Squab. Poached in cabbage, served with a natural reduction, foie gras and spring fruits.
Cod with Cockles, Artichokes and Mint.
Monkfish with Sunchokes, Truffles and Asparagus.
Salmon.
Chicken. Organic/Free Range is a must, 4 story hill again. Whatever Shaun comes up with. Pomme Puree and Fennel.
First Course:
Pork Belly. Cured then roasted confit style. Idea is to keep the pork as moist as possible while being able to really render out the fat, crispness is key. Served with a natural jus and pickled ramps.
Ricotta Gnocchi. Artichokes, Tomato Confit and Lemon.
Rabbit Terrine. Wrapped in Pancetta served with pickled onions and fruit.
Country Salad? Possible, if we move forward, smoked sturgeon, poached egg and bacon.
Scallops. Celery Root Remoulade and Caviar.
Soup.