Menus

A La Carte Menu

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SNAPPY LUNCH SAMPLE MENU £14.50 for 2 courses.  Available Monday - Friday 12-3pm

Bruschetta with Artichokes   •   Roast Pork belly with apples
Breton Fish Stew with Potatoes and Tomatoes    •    Ballotine of Chicken with Cep Mousse and Sprouting Broccoli and Tarragon Sauce
 
WINTER MENU SAMPLE £20.00/£25.00 (2/3 courses) Available for dinner from Monday - Sunday

Spinach Soup with a Poached Egg and Parmesan  •   Scallops with Sea Kale and Lemon Beurre Blanc
Cold Roast Pork, Apple and Rocket Salad
Spit Roasted Aubergines with Feta Cheese, Garlic and Parsley    •   Steamed Hake with Fennel Purée and Black Olives
Ballotine of Chicken with Cep Mousse and Purple Sprouting Broccoli
Cheese from the Trolley    •    Chocolate Tart with Crème Fraîche     •    Steamed Orange Marmalade Pudding with Custard

SAMPLE A LA CARTE MENU

HORS D’OEUVRES £5.00 EACH
Aubergine ‘Imam Bayildi’     •    Beetroot and Boquerones   •   Fennel & Felino Salami with Agro Dolce Onions   •   Kipper Pâté and a Soft Boiled Egg
Parmesan Custard with Anchovy Toast   •   Rabbit Rillettes with Pickled Endive   •   Salsify Fritters   •   Salmon  Teriyaki

OYSTERS
Carlingford Rocks 11.00   •   Maldon Rocks 11.50    •   Fines De Claires 12.50     •  Kumamotos 13.50  •  Natives (No.2) 18.50
Selection (Three of Each) 32.50  

FIRST COURSES
Fish Soup with Croutons and Rouille 8.50
Crab Linguini 13.50
Dressed Crab 13.50
Sea Kale with Poached Eggs and Hollandaise 12.50
Rigatoni with Cabbage, Pancetta
and Chicken Livers 9.50
Parma Ham with Pickled Damsons 12.00
Raw Tuna with Ginger Dressing  8.50
Smoked Eel and Bacon Salad 13.50
Pike Boudin with Rocket and Lemon Beurre Blanc 9.50

MEAT
Jugged  Hare with Celeriac Mash 13.50
Cassoulet Toulousain: Wild Duck Confit, Lamb Shoulder, Garlic Sausage and Tarbais Beans 14.50
Skirt Steak with Shallots 14.50
Grilled Pork Chop with Polenta and Sage Butter 16.50
Bone-in Sirloin Steak with Béarnaise and Onion Rings 32.50

ROTISSERIE
Brined Chicken:  Breast 15.50   •   Leg 7.50
Plain, Herbes de Provence or
Chilli and Maple Glaze
Teal with Haggis and Swede Puree 18.50
Pheasant with Choucroute and Frankfurter 19.50
Breast of Wild Duck with Cotechino, Lentils and Seville Orange 21.00

FISH
Thai Green Curry with Prawns
and Ling 16.50
Fried Cod, Pea Purée and
Tartare Sauce 16.50
Grilled:
Sardines 8.50   •   Sea Bass 23.50
Halibut 24.50
Served Plain or with Salsa Verde,
Tartare Sauce,Citrus Dressing or Hollandaise

VEGETARIAN
Roast Radicchio with Fonduta, Red Wine and Pepper Reduction  12.50   

SIDE ORDERS AND SALADS
Lettuce Hearts with Vinaigrette 4.50
Watercress with Vinaigrette 4.50
Mesclun Salad with Lemon Oil 4.50
Rice Pilaff 3.50    •    Onion Rings 4.25  
New Potatoes 3.50
Chips 4.00    •    Gratin Dauphinois 4.50
Leaf or Creamed Spinach 3.50
Brussels Sprouts, Well Done 3.50 
Red Cabbage 3.50    •   Sprout Tops 3.50

DESSERTS
English and French Cheeses from the Trolley 10.00
Bitter Chocolate Soufflé, Hazelnut Ice Cream 9.50 
Black Forest Revisited 8.50
Quince and Sherry Trifle  8.50
Queen of Puddings   5.75
Tarte Tatin 7.00

FRUIT 7.50 (SELECTION 9.00):   (All Fruit served plain or with Clotted Cream, Crème Fraîche, Ice Cream or Sorbet)
Pineapple    •     Quince     •   Cox’s Apple   •   Williams Pear  
ICES (3.00 per Scoop, 7.50 for Three):
Sorbets:  Pineapple   •   Williams Pear    Ice Creams:   Chocolate   •   Hazelnut   •   Vanilla

LEAF TEAS:  Barry’s   •   Darjeeling   •   Earl Grey   •   Fresh Mint    •    Lapsang Souchong    •    Organic Sencha Green Tea    3.50/5.00
Coffees: Espresso, Cappuccino etc 2.75/3.50