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
Numbers may need to be limited with certain items
The above food prices include 12.5% gratuity
All above prices are exclusive of VAT
If you have any allergies please refer to our ‘Allergens Info’ page under Food & Drink