| Dinner Set Menu — September 2008 |
| To Start |
| Pea soup with ham hock tortellini and sautéed spinach |
| Seared salmon and glass noodle salad with mint and sherry vinegar |
| Creamed goats cheese with sliced beetroot and ratatouille relish |
| Home-smoked duck breast with celeriac, sultana and apple salad with a hazelnut dressing |
| To Follow |
| Slow-cooked pork belly with ginger and chilli Savoy cabbage, oyster fritter, potato Dauphinoise and port jus |
| Char-grilled tuna with Wasabi mash, pickled ginger, spring onion and Soy dressing |
| Sticky guinea-fowl breast with chicory, lardons, diced potatoes and orange dressing |
| Home-made open ravioli with sautéed wild mushrooms, toasted pine-nuts, truffle oil and shaved Parmesan |
| All served with sugar snap peas and carrots |
| To Finish |
| Pear and Roquefort tarte tatin with walnut ice cream |
| Blackberry and ginger-nut cheesecake |
| Chocolate and date Clafoutis with crème fraiche |
| Cheese and biscuits |
| Coffee |
| £25 Per Person |
| Service is not included A 10% service charge will be levied on parties of 8 or more. We have made every effort to ensure that all ingredients used at The Last Wine Bar are free from genetically modified foodstuffs. Please inform us of any allergies. |
