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Function Samples

Menu £25

Chicken Liver Parfait – with red onion marmalade
Grilled Asparagus – with shaved parmesan, pine nuts and lemon beurre blanc
Fresh Garden Pea Soup with mint
Roquefort Creme Brulee (v)

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Duck Leg Confit – with red wine jus, French beans and sautéed potatoes
Organic Free-range Chicken Fricasse – with leeks and gratin dauphinois
Filet of Hake – with red pepper coulis, black olive tappenade, and roasted fennel
Vegetarian Tarte – with St Marcellin cheese, Pumpkin, Spinach and Pine Nuts, served with mixed salad (v)

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Crème Brûlée
Profiteroles – with toffee ice cream and warm chocolate sauce
Fresh Fruit Millefeuille – flaky pastry filled with seasonal fruit and creme patissiere
Coconut Lime Sorbet and Vodka

Menu £33

Goats Cheese and Thyme Soufflé on a leafy salad (v)
Cod and Haddock Fishcakes – with tartar sauce
Wild Mushroom Bruschetta on toasted brioche (v)
Smoked Duck, shaved fennel, Parmesan and pine nut Salad

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Rabbit with Mustard Sauce – served with buttered Savoy cabbage and pommes dauphines
Guinea Fowl – with black garlic sauce, sautéed potatoes, mushrooms and French beans
Rib-Eye Steak with Black Pepper sauce – mixed salad and pommes frites
Filet of Scottish Haddock with Clams – served with lemon beurre blanc sauce, parsley pesto, grilled asparagus and crispy pommes dauphines

Potato Gnocchi (v) – with wild mushrooms, spinach, shaved parmesan, and red pepper coulis

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