Classic

 

My suggestions of classics, traditional, regional & seasonal dishes

Apart from my menus I would also like to offer some of the best dishes ever created

Here is a list of some favourites but should you have any special or unusual requests we would be delighted to accommodate those

Items marked with * – incur supplements

 

Starters

Prawn cocktail, sauce Marie rose

Potted brown shrimps and toast

Smoked Scottish salmon, wild* or farmed

Devilled white bait, sauce tartar

English asparagus; sauce Hollandaise, melted butter or balsamic and truffle oil vinaigrette

Gull eggs with celery salt and English salads*

Mushrooms a la Greque

Scrambled eggs with black truffles*

Oeuf en Murette

Poached egg ‘Careme’

Terrine of foie gras, Sauternes jelly, brioche*

Cold pies with chutneys; chicken, pork or game

Oysters in season, shallot vinegar, tabasco*

Mussels and clams; mariner or with garlic, chilli and coriander

Caviar of your choice and blinis*

 

Soups

Consommé beef, chicken or game

Mock turtle soup ‘Lady Curzon’*

Clear oxtail with Sherry

French onion soup

French fish soup with rouille

Minestrone with pesto

Vichyssoise

Hot or cold chilled Gazpacho

Clear Borscht with sour cream and chives

Pea and mint soup, hot or cold

Asparagus with crème fraiche

Hot or cold Watercress soup with golden croutons

Hot or cold Wild garlic leaf and potato soup

Cullen Skink

Scotch broth

Cock-a-leekie

Yellow pea and ham-hock soup

 

Risottos

Wild mushroom and parmesan with white truffle oil spring vegetable and truffle oil

Saffron and fennel with tomato compote

Spinach, garlic and nutmeg

‘Nero’ with squid, parsley and garlic oil*

Pearl barley and wild mushroom risotto with truffle oil

Saffron and chorizo risotto with fish and shellfish

 

Fish

Fish pies

Fish and chips, mushy peas, tartar sauce

Dover sole; ‘Bonne Femme’, Walevska, Veronique, Duglere, Meuniere, grilled*

Skate wing with capers and black butter

Smoked haddock ‘Monte Carlo’

Smoked haddock with soft boiled egg, leeks and English mustard sauce

Lobster; thermidor, armoricaine, grilled, cold or poached*

Jersey plaice with brown anchovies and parsley butter

Whole roast turbot, beurre Nantaise, wild mushrooms and herbs*

Decorated cold salmon ‘Bellevue’ *

Bouillabaisse, garlic bread and rouille*

Whole grilled wild sea bass with dried fennel sticks,

Pernod beurre blanc*

Coulibiac, beurre blanc

Quenelles de brochet ‘Nantua’*

 

Meat

Cottage or shepherds pie

Steak, kidney, Guinness and mushroom pie or pudding

Chicken, bacon and mushroom pie

Pheasant and partridge pie with chestnuts and root vegetables

Chartreuse of seasonal game*

Coq au vin jaune and morels*

Coq au vin ‘Bourguignon’

Osso buco, saffron risotto

Duck a l’orange, sauce Bigerade

Roast goose and apple sauce or with truffles and foie gras*

Bresse chicken, roast or poached with truffles*

Wiener Schnitzel

Boiled silverside, brisket and ox tongue, horseradish and dill sauce

Bolito misto, salsa verde*

Pot au feu, horseradish, bread and parsley sauce*

Ham knuckle, cabbage and potatoes

Boiled mutton, parsley, anchovies and caper sauce

Navarin of lamb

Irish stew

Cassoulet

Braised Oxtail with root vegetables

Braised shanks of lamb

Braised beef with onions in brown ale

Braised feather steak, onions and ale

Braised shin of beef in red wine

Hungarian beef or veal Goulash

Tournedos Rossini, truffle sauce*

Jugged hare

Steak Diane*

Venison Baden Baden, sauce grand Veneur*

Peppered venison stew and suet dumplings

Blanquette of veal with asparagus or morels*

Beef Wellington, Madeira sauce*

Roast shin of veal in Riesling with girolles and parsley

Loin of veal ‘Matignon”*

Carre or saddle of veal ‘Orloff’*

Roast rack of lamb with truffled potatoes ‘Sarladaise’*

Devilled lambs kidneys

Liver, bangers and mash

Glazed gammon and Marsala sauce

Whole Gammon backed in bread crust, mustard sauce

 

Roasts*

Ribs of beef

Suckling pig

Middle white pork

Milk lamb

Baby lamb

Saddles

Legs and crowns of lamb

Saddle and best end of venison

 

All game in season*

Grouse

Pheasant

Partridge

Mallard

Teal

Woodcock

Snipe

Venison

Hare*

All game can be prepared in traditional or modern style
Carving in the room and hot and cold buffets can be arranged on request

 

Savouries

Canapé Baron

Scotch woodcock

Dartoise of goat’s cheese

Welsh rarebit

Angels on horseback

Devils on horseback

Canapé ‘Diane’

Cheese Soufflé

 

Desserts

Summer pudding

English Sherry trifle

Bread and butter pudding

Crumbles: apple, apple and rhubarb

Apple and blackberry Clafoutis

Crème brûlée

Crème caramel

Tart-tatin

Tart flan

oir ‘Belle Helene’

Lemon tart

Pavlova with raspberries

Warm Viennese apple strudel

Eton mess

Sticky toffee pudding

Steamed puddings

Profiteroles, ice cream and hot chocolate sauce

Mille-feuille with summer berries

Crepes suzettes

Strawberries ‘Romanoff’

Peach ‘Melba’

‘Opera’ Vanilla Anglaise and coffee ice cream

Hot bitter chocolate fondant

Chocolate Marquise