Monday, July 15, 2013

Le Manoir aux Quat' Saisons - Oxford


Amuse bouche

Olives + almonds

Only a fraction of the beauty that was the garden we walked through while waiting to be seated

Terrine of baby beetroot, horseradish sorbet

Confit of salmon, elderflower, garden radish, yuzu cream
Ricotta agnolotti, artichoke, tomato vierge

Devonshire crab, garden courgette flower, lemongrass

Roasted loin of rose veal, watercress puree, madeira jus

Mothais sur feuille goat's cheese and goat's curd, honey, sorrel, hazelnuts, kalamata olive


Raspberry soup with fresh mint and basil
Apricot almondine, caramel croustillant

"Bounty" Textures of coconut and Ghana chocolate Grand Cru

Petit fours

Tea

Le Manoir aux Quat' Saisons
Church Road, Great Milton,
Oxford OX44 7PD
01844 278 881

1 comment:

  1. Thank you for providing the photos - we neglected to cover every course.

    A memorable meal - especially the beetroot terrine and raspberry soup.

    laurief@me.com

    ReplyDelete