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Function Samples

Menu £28

Cauliflower and White Truffle Veloute (v)
Terrine Maison – with red onion marmalade and toast
Pear, Roquefort and Walnut Salad (v)
Batter Fried Squid – with tartar sauce

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Beef Bourguignon in red wine – with wild mushroom, carrots and potato puree
Organic Free-range Chicken Fricasse – with pepper sauce, leeks and sauteed potatoes
Filet of Seabream – with wilted spinach, Jerusalem artichoke puree and beurre blanc
Potato Gnocchi –with roasted butternut squash, curly kale and shaved parmesan (v)

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Crème Brûlée
Profiteroles – with toffee ice cream and chocolate sauce
Nougat Glace – with dried fruits, almonds, pistachio, red berry coulis
Rum Raisin – over vanilla ice cream

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Menu £35

Goats Cheese and Thyme Souffle  – with a leafy salad (v)
Cod and Salmon Fishcakes – with tartar sauce
Waldorf Salad – with apple, celery, Roquefort and toasted walnuts (v)
Classic Onion Soup – topped with croutons and gruyere cheese
Smoked Duck Salad – with orange, shaved comte cheese and pine nuts

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Guinea Fowl Breast – served with black garlic sauce, curly kale and sauteed potatoes
Rump of Lamb – with wild mushroom sauce, French beans and gratin dauphinois
Rib-Eye Steak – with black pepper sauce, pommes frites and mixed salad
Filet of Hake – with coconut, lime, ginger sauce, braised pak choi and crispy cauliflower
Wild Mushroom and white Truffle Tarte (v) – with wilted spinach

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Apple Tart Tatin – with lavender ice cream
Warm Chocolate Fondant – with roasted pears and vanilla ice cream
Pavlova – with fluffy meringue with fresh fruit and whipped cream
Pecan Tart – with toffee ice cream
Agen Prunes in Armagnac over vanilla ice cream