CHILDREN S MENU (4-11 ) MENU 4 SERVICES. WEEKDAYS ONLY (excluding public holidays) Starter Fish Meat Dessert

Size: px

Start display at page:

Download "CHILDREN S MENU (4-11 ) MENU 4 SERVICES. WEEKDAYS ONLY (excluding public holidays) Starter Fish Meat Dessert"

Homer Booth
6 years ago
Views:

1 MENU 4 SERVICES Starter Fish Meat Dessert 37 WEEKDAYS ONLY (excluding public holidays) Starter & Main or Main & Dessert CHILDREN S MENU (4-11 ) Starter Egg mayonnaise or Tomato salad Main with fries or vegetables Blanc de poulet ou Poisson Dessert Ice cream (2 scoops) Service and taxes included

2 FROM 27 MARCH TO 16 APRIL Triple-cooked duck millefeuille 12 Mediterranean-style duck tenderloin 14 Filet of sea bream, chicory etuvee, orange sauce 19 Spaghetti with scampi, tomato and basil sauce 19 Chicken breast stuffed with tomato confit, crushed potatoes with olive oil 20 Breast of Limousin veal served blanquette-style, seasonal vegetables 21 Aged Comté and mâche salad with hazelnut oil 6 Red berry velouté and cottage cheese sorbet 9 Exotic S.KAL dark chocolate allumette 9

3 FROM 17 APRIL TO 7 MAY Crémeux of green lentils, haddock emulsion and country-style sweet garlic melba 12 Smoked salmon dodine with a beetroot and cucumber minestrone 14 Roasted semi-smoked salmon, artichoke and cumin mousseline and chorizo cream 17 Roasted sea bass fillet, green asparagus and preserved lemon 19 Spring lamb stew 20 Fillet of Challans duck, darphin potatoes and king oyster mushrooms 21 FROMAGE Cœur de Camembert au calvados, rocket salad 6 S Strawberry, chantilly cream and vanilla entremet 9 S.KAL dark chocolate and hazelnut entremet 9

4 FROM 8 MAY TO 28 MAY Soft-boiled egg with sautéed mushrooms 14 Swordfish and lobster cromesquis 15 Mackerel and red mullet pissaladière, etuvee of baby greens 17 Fillet of gurnard, Basque-style vegetables 19 Bordeaux-style beef shoulder confit, potato mash 17 Roast veal rump, sautéed mushrooms 21 Pont l Evêque, cherry jam and mesclun salad 6 Strawberry velouté and lemon sorbet 9 White chocolate and raspberry square 9

5 FROM 29 MAY TO 18 JUNE Gaspacho, feta and basil 13 Sea bass and red mullet tartare with lime 14 Roasted steak of cod, potato and spring onion mash and pakchoi salad 19 Lobster and basil croustillant with vegetables 22 Confit of lamb shoulder, gros plomb du Cantal and sweet garlic foam 20 Breast of Limousin veal, tomato stuffed with dried fruits 24 Neufchâtel, peppered caramel and apricot 6 Vanilla and apricot entremet 9 Exotic S.KAL dark chocolate and raspberry allumette 9

6 FROM 20 JUNE TO 09 JULY Selection of heirloom tomatoes and mozzarella di Buffala foam 14 Cod brandade, soft-boiled egg 15 Creamy risotto of scampi with sorrel 19 Pan-fried gurbell steak, sautéed spinach and pommes gaufrettes 20 Chicken breast stuffed with lobster, crispy lemongrass polenta, rosemary 21 Pan-fried fillet of French beef, confit potatoes with bacon 26 Camembert, mesclun salad and raspberry vinaigrette 6 Vanilla and raspberry entremet 9 Dark S.KAL chocolate and griotte cherry entremet 9

7 FROM 10 JULY TO 30 JULY «Vitelo tonnato» of veal with capers and parmigiano reggiano 14 Lobster millefeuille and pomme tapée with calvados, preserved lemon emulsion 16 Grilled mullet with Herbes de Provence, braised pakchoi 19 Steak of cod with cockles, potatoes roasted with chorizo 20 Guinea fowl stuffed with ceps, sautéed mushrooms and foie gras sauce 20 Roasted duck breast, celery mousseline and dried fruits 21 Corsican Brin d Amour, tomato jam 6 Apricot and verbena allumette 9 White chocolate and redcurrant square 9

8 FROM 31 JULY TO 20 AUGUST Sautéed girolles mushrooms, poached egg and chicken jus 14 Saddle of rabbit stuffed with spinach and foie gras, whipped Meaux mustard cream 16 Roasted pollack steak, courgettes, beurre blanc 19 Lobster and market-fresh vegetables in a heirloom tomato bouillon 22 Honey-glazed Ibérico pork belly, Provençal-style coco beans 21 Pan-fried fillet of French beef, confit potatoes with bacon 24 Fourme d Ambert, poached apricots and crushed hazelnuts 6 Red berry and speculoos entremet 9 Mint and chocolate square 9

9 FROM 21 AUGUST TO 10 SEPTEMBER Croustillant of calf s head, celery remoulade with vegetable shavings 14 Mozzarella gaspacho with crayfish tails and pesto 15 Salmon medallion stuffed with fresh herbs, three pepper ratatouille 19 Filet of sea bream, green pea mousseline and prawn bouillon 20 Roast veal rump, sweet potato with preserved lemon 21 Black Angus Premium beef US bavette with shallots, carrot au jus 22 St Maure de Touraine, Normandy honey and mesclun salad 6 S Vanilla and red berry square 9 Chocolate, tea and blackberry allumette 9

10 FROM 11 SEPTEMBER TO 1 OCTOBER Croustillant of mackerel, beetroot, cauliflower cream 14 Homemade smoked salmon, lime whipped cream and salad of baby greens 15 Skewer of tuna with white sesame, satay sauce and tomato tartare 21 Fillet of plaice, truffle-flavoured potato velouté 22 Pork tenderloin with smoked bacon, sautéed vegetables and crémeux of green Puy lentils 20 Saddle of lamb, fresh garlic and persillade stuffing, piquillo pepper with crushed potatoes 22 Cœur de camembert au Calvados, rocket salad 6 S Dome of mango and cottage cheese 9 Dark S.KAL chocolate croustillant 9

11 FROM 2 OCTOBER TO 31 OCTOBER Cod brandade, pesto and fresh vegetable shavings 13 Game terrine, seasonal vegetable pickles 15 Croustillant of salmon steak with herbs, mashed potato foam 19 Turbot and cod, vegetable spaghetti à l américaine 20 Cassolette of homemade pot-au-feu 19 Double-cooked suprême of free range Label Rouge chicken, sautéed spinach 20 Warm goat s cheese profiteroles, mesclun salad 6 Lemon meringue tart 9 Chocolate and orange allumette 9

THE LANESBOROUGH WINTER MENU

THE LANESBOROUGH WINTER MENU COLD STARTERS Half smoked gravadlax croustillant 23 fennel, tomatoes and capers Ballotine of foie gras 25 smoked salt, autumn berry jelly Asparagus, artichoke & green bean salad (v) hazelnuts, truffle