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Starters
Cappucino of Jerusalem Artichoke and Wild Mushrooms scented with Madeira £5.25
Warm Goat's Cheese Gâteau on a Walnut, Pear and Chiory Salad with a Parsley Pesto £5.95
Boudin of Châlons Duck and Foie Gras on a Roasted Beetroot and Seville Orange Salad £6.50
Terrine Campagnarde with Pumpkin Chutney £6.75
Gravadlax of Scottish Salmon with Sweet-Pickled Vegetables and Soda Bread £6.95
Poached Duck Egg on Polenta with Crispy Bacon and Parmesan £7.45
Grilled Tiger Prawns on Tabouleh with Pomegranate Dressing £7.95
Main Courses
Gorgonzola and Celeriac Risotto with Potato and Parmesan Tuile £8.95
Grilled Lamburger with a Tomato and Red Onion Salad and French Fries £9.95
Grilled Scottish Salmon with Sweet Corn Crushed Potatoes and Noilly Pratt Beurre Blanc £11.95
Le Coq au Vin with Tagliatelle £12.50
Confit French Duck with Red Cabbage and Pomme Purée £12.95
Sea Bream Grenobloise with Charlotte Potatoes and Green Beans £13.50
Pan-fried Calf's Liver with Crispy Bacon, Onion Compote and Sautéd Potatoes £13.95
Grilled Rib-Eye Steak au Poivre with Mange Tout and French Fries £14.95
Desserts
Dark and White Chocolate Mousse "Can-Can" with Pistachio Biscuit £5.95
Treacle Tart with Vanilla Ice Cream £5.95
Iced Jasmine Tea and Lime Parfait with a Citrus Syrup £5.95
Warm Crisp Apple and Pear Strudel with Cinnamon Ice Cream £5.95
Summer Berry Tiramisu with an Almond Biscotti £5.95
Plum Tatin with a Prune and Armagnac Ice Cream £5.95
Cheese
Cheese Board £7.50
Gratin of Saint Marcellin with Salad Leaves
and Toasted Potato Bread £7.75
Coffee
Filter Coffee, Espresso £2.00
Double Espresso, Cappuccino, Latte £2.50
Tea & Herbal Infusions
Earl Grey £2.00
English Breakfast £2.00
Camomille £2.00
Peppermint £2.00
Chef: Matt Burns
Price inclusive of VAT. An optional 12.5% service charge will
be added.
The Private Room is available for 24 guests for dinner.
35 guests for Canapé Parties.
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