CHARCUTERIE GILLES VEROT Our signature charcuterie is made in house (*) by Chef Nicolas Rafa, following modern charcuterie recipes from the acclaimed Maître Charcutier Gilles Verot of Paris g ____________________

CREATE YOUR OWN DEGUSTATION each – 6, choice of 3 – 16, choice of 5 – 25 choice of 8 – 40 TERRINE DE FOIE GRAS sup £5 duck foie gras, sel de Guérande & piment d’Espelette

TERRINE DE FROMAGE whipped goat cheese, pistachios & dry fruits

TERRINE BASQUAISE smoked pork, roasted peppers & piment d’Espelette

TERRINE DE POT AU FEU beef cheeks, baby vegetables & Dijon mustard

PATÉ EN CROÛTE sup £5 pork, guinea fowl, mushrooms, apricots & foie gras

PATÉ DE CAMPAGNE traditional pork pâté garlic, onion, parsley & Cognac

PATÉ GRAND PÈRE sup £3 pork, chicken liver, black truffle & duck foie gras

PATÉ DE CANARD pork, duck, griottes & pistachios

RILLETTES DE SAUMON smoked salmon, citrus zest, chives & aïoli

MOUSSE DE FOIE DE VOLAILLE duck liver mousse, green peppercorn & thyme gelée

SAUCISSON À L’AIL garlic pork sausage

JAMBON DE BAYONNE cured, dried and aged French ham

JAMBON DE PARIS french cooked ham

(*) with the exception of the ‘jambon de Bayonne’ If you have any dietary requirements, we have detailed allergen information on all main items. Kindly note that our dishes are not produced in an entirely allergen free environment.