Valentines Menu – £59.95

Including Champagne or Kir Royale on arrival

Starter

Oyster and Crayfish in Champagne Jelly
Foie Gras Terrine with Pain d'epice

Main Course

Rack of Lamb with Ratatouille, Confit Shoulder and Pomme Fondant
Pan fried Seabass with Baby Artichoke Barigoule and Saffron Potatoes

Cheese

Artisan Cheese Plate

Dessert

Valrohna Chocolate Fondant with Honeycomb Ice Cream

Petit Fours and Coffee

Special Offer – £22.50

From Sunday – Thursday Dinner
Saturday Lunch

Starter

Mosaic of Duck & Pigeon with Sauce Gibriche
Tomato Consommé (v)
Aubergine & Courgette Tart with Tapenade (v)
Lobster Raviolo, Fennel Puree & Seafood Bisque

Main Course

Roasted Pollack with Creamed Leeks & Girolles
Pot Au Feu of Rabbit with Young Vegetables
Rump of Beef with Flageolet Bean Cassoule
Asparagus & Rocket Risotto (v)

Dessert

Rhubarb Cheesecake
Passion Fruit Tatin with Vanilla Ice Cream
Cheese Plate

 

Christmas Fayre Menu

3 courses – £33.00

Starter

Goat’s Cheese & Chestnut Salad (v)
Smoked Salmon with Blini
Chicken Consommé with Alsace Bacon
Roasted Foie Gras with Creamed Sprouts

Main Course

Roast Norfolk Turkey, Sprouts and Turnips
Pan Fried John Dory with Braised Leeks
Loin of Venison with Parsnip Purée
Carrot Mousse with Young Vegetables (v)

Dessert

Carrot & Almond Cake
Christmas Pudding with Brandy Butter
Cheese Plate

Dinner Offer – £22.50

Monday – Thursday

Starter

Oxtail Raviolo, with Foi Gras
Sardine Tart with Tapenade
Chicken Terrine with Baby Leeks
Parsley Soup with Poached Hens Egg

Main Course

Roast Sea Bream with Mussels and Sorrel
Braised Pork Belly served with Blue Cheese Gnochi
Pithiver of Guinea Fowl and Creamed Kale
Celerac Lasagne, served with Baby Leeks

Dessert

Chocolate Tart served with Pistachio Ice Cream
Rhubarb cheesecake
Selection of Refined Cheeses

Dinner Menu

Starter

Foi Gras Terrine with Toasted Brioche – £12.50
Mosaic of Chicken, served with Baby Leeks
and Wild Mushrooms – £8.95
Mackerel Tart served with Tapenade Dressing – £7.75
Parsley Soup served with a Poached Hens Egg (v) – £6.50
Lobster Ravioli, with Fennel Puree and Seafood Bisque –  £12.75
Smoked Venison Carpaccio – £7.95
Goat’s Cheese and Pickled Radish (v) – £6.95
Roasted Scallops with Artichoke – £8.50

Main Course

Roast Salmon served with Kale and Cauliflower – £17.50
Pave of Sea Bass with Cockles, Sorrel and Red Wine Sauce – £19.50
Pork Cutlet with Truffled Gnocchi
and Caramelised Pig's Cheek – £18.95
Seared Fillet of Wild Boar with Mushroom Raviolo – £19.50
Baby Aubergine Gratin with Mushroom Beignets (v) – £16.50
Pan Roasted Breast of Guinea Fowl with Poached Morels – £18.50
Pan Fried Cannon of Lamb and Confit Shoulder
served with Wild Garlic Risotto – £19.75
Pithivier of Celerac and Truffle with Young Spinach (v) – £13.95

Side Orders – £3.50

Mash Potato, Green Beans, Roasted Carrots, Mixed Leaf Salad

Dessert

Selection of Refined Cheeses – £8.00
Chocolate Fondant, Burnt Orange Ice Cream – £6.00
Glazed Vanilla Pannacotta – £6.00
Pear and Honey Soufflé – £6.00
Rhubarb Cheesecake – £6.00    

Digestif

Cognac (50ml)
Courvoisier VSOP – £6.50
Remy Martin VSOP – £7.00
Hennessy XO – £14.00

Calvados (50ml)
Boulard Tradition VSOP – £6.50

Armagnac (50ml)
Janneau Tradition VSOP – £6.50

Whisky (50ml)
Glenmorangie 10 yrs old – £7.00
Glenfiddich 12 yrs old – £8.00           
Glenlivet 12 yrs old – £8.00
Lagavulin 16 yrs old – £10.00

Port (75ml)
Graham’s LBV 2003 – £6.00
Taylor’s Tawny 10 yrs old – £9.00
Warre’s Vintage 1985 – £12.00                  

Menu Dégustation 
seven course menu – £49.95

Foie Gras Terrine with Toasted Brioche
Smoked Venison Carpaccio
Roasted Scallops with Artichoke
Pave of Sea Bass with Cockles, Sorrel and Red Wine Sauce
Pan Fried Cannon of Lamb and Confit Shoulder
with Wild Garlic Risotto
Selection of Refined Cheeses
Chocolate Fondant with Passion Fruit Sorbet

Please note: This menu is not available after 9pm
and is designed to be enjoyed by the whole table

Vegetarian Menu Dégustation
seven course menu – £44.95

English Asparagus with Hazelnut Dressing
Tomato and Olive Tartar with Herb Salad
Wild Mushroom Croquettes
Baked Baby Aubergine with Young Spinach
Pithivier of Celeriac and Truffle
Selection of Refined Cheeses
Chocolate Fondant with Passion Fruit Sorbet

Please note: This menu is not available after 9pm
and is designed to be enjoyed by the whole table

 

Party Menu – £29.95

Starter

Terrine of Foie Gras with Toasted Brioche
Parsley Soup with Poached Hen’s Egg (v)
Smoked Venison Carpaccio
Mackerel Tatin with Tapenade Dressing

Main Course

Pave of Sea Bass with Cockles and Sorrel
Pork Cutlet with Truffled Potatoes
Pot Roasted Guinea Fowl with Wild Mushrooms
Pithivier of Celeriac & Young Spinach (v)

Dessert

Chocolate Fondant with Orange Ice Cream
Rhubarb Cheesecake
Selection of Refined Cheeses

 

London Food Festival Lunch Offer

£25.00 for 3 courses

Starter

Mussel and Dill Raviolo
Fig and Goat's Cheese Salad
Chicken Consommé with Alsace Bacon
Ham Hock and Foie Gras Terrine with Sauce Gibriche

Main Course

Braised Pork Belly with Sage Polenta
Roasted Seabream with White Grapes and Couscous
Lamb Rump with Herb Risotto and young Carrots
Pan fried Gnocchi with wild Mushrooms

Dessert

Lemon Tart with Calvados Crème Fraîche
Peach Tatin with Peach Sorbet
Cheese Plate

London Food Festival Dinner Offer

£30.00 for 3 courses

Glass of Champagne on arrival

Starter

Amuse Bouche
Crayfish and Lobster Bisque
Fig and Goat's Cheese Salad
Ham Hock and Foie Gras Terrine with Sauce Gibriche
Mussel and Dill Raviolo with Saffron Sauce

Main Course

Pork fillet with Sage Polenta and baby Onions
Lamb Rump with confit shoulder young Carrots
Seabream with Tapenade and Grapes
Gnocchi with Girolles and wild Rocket

Dessert

Lemon Tart with Passion Fruit Sorbet
Baked Peaches with Sorbet
Mature Cheese Plate

Please inform a member of staff concerning allergies

A discretional 12.5% service charge will be added to the bill