CHELSEA FLOWER SHOW COCKTAILS & MENU
The RHS Chelsea Flower Show is celebrating its centenary. To honour this momentous occasion and to celebrate the fact that spring is truly on its way, SEASON at the Fifth Floor has created a delicious three course menu and matching botanical cocktails for £30 per person.
Feast on favourites such as Carpaccio of spring lamb, scallion and ginger sauce with wasabi crème fraîche or Baked sea trout with provençal vegetables, braised fennel and sauce vierge. Floral desserts on offer include a delicious Strawberry salad with lemon and thyme sorbet and shortbread biscuit. Wash it all down with your choice of Hibiscus Gin Mare cocktail or a refreshing Fennel Mule.
Sit back, relax and enjoy the best ingredients that spring has to offer with three courses and a choice of matching cocktail for £30.
M E N U
Green asparagus, crispy free range hens egg, truffle vinaigrette
Carpaccio of spring lamb, scallion and ginger sauce, wasabi crème
Smoked salmon terrine, White crab, radish and spring onion salad, brown crab mayonnaise
*****
Spinach and ricotta cannelloni, sweet onion puree, rocket and parmesan (V)
Roast breast of corn fed chicken, jersey royals, English peas and broad beans, roasting juices
Baked sea trout, Provencal vegetables, braised fennel, sauce vierge
*****
Rhubarb and orange foul, cold custard, vanilla ice cream
Strawberry salad, lemon and thyme sorbet, shortbread biscuit
Coffee cremeaux and mascarpone mousse, milk ice cream
In the Fifth Floor Bar, the full botanical cocktail menu is the perfect tribute to the Flower show. Inspired by Émile Gallé’s hand painted anemones on Perrier-Jouët’s Belle Epoque bottle, enjoy floral delights such as the Forbidden Fruit Martini or Rose and Melon Crush.
The Chelsea Flower Show menu will be available from Wednesday 1 May until Sunday 30 June,
Monday to Saturday, for dinner only.
To book please email reception@harveynichols.com or call 020 7235 5250 begin_of_the_skype_highlighting
020 7235 5250 FREE 
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