350 YEARS of HERITAGE

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Hilda Turner
6 years ago
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3 350 YEARS of HERITAGE When a house is as beautiful as this, it s only right that it has been at the centre of so many moments in history. With distinguished guests from Queen Victoria to Winston Churchill, including owners as characterful as Nancy Astor and from duels to political scandal, Cliveden s history is drenched in glamour, intrigue and drama. Standing proud in the heart of the Berkshire countryside, just 40 minutes from Central London, overlooking the River Thames and surrounded by 376 acres of National Trust gardens, Cliveden is as spectacular as it is distinguished. ANDRÉ GARRETT The talented André Garrett MCA joined us from the city lights of Mayfair to open an incredible dining restaurant here at Cliveden House. His innovative dishes, fastidious preparation and immaculate finishes shine through in each exquisitely crafted creation. André s love of locally sourced and fresh produce means our three course à la carte and eight course tasting menus are governed by English ingredients, guided by the seasons.

4 RAW Wild seabass ceviche 20 avocado, tomato, chilli, coriander Loch Duart salmon tartare 15 Tamari and lime dressing, grilled cucumber Porthilly rock oysters 4 each 6 22 Orkney scallops 24 radish, lemon, herb oil CAVIAR Exmoor 10g 35 30g 90 Baeri 10g 40 30g 100 Royal Oscietra 10g 45 30g 135 STARTERS Lightly spiced Dorset crab 20 avocado, quinoa crackers Winter truffle risotto 18 aged parmesan Twice-baked Lincolnshire Poacher soufflé 16 apple and truffle salad Shellfish bisque 16 cucumber, cognac Garden beetroot salad 15 ewes yogurt, hazelnut, fennel pollen, ice wine dressing A visit to Cliveden is not complete without a stroll around the 376 acre estate - meticulously manicured by the National Trust. NT Members should present their membership cards, and for non-members a nominal NT charge of 7 per person for lunch or 2 for dinner will be added to your account.

5 SEAFOOD & FISH Spice roasted native lobster half 26 whole 58 coconut, carrot, wild sea herbs Cornish turbot 35 gem lettuce, clams, leeks, lemon and olive oil Fillet of line-caught seabass 30 pumpkin, artichoke, roast chicken jus Dover sole 55 grilled or meunière TO SHARE Beef Wellington 80 watercress salad, red wine jus MAIN COURSES Winter squash ravioli 21 chestnut, apple, crushed celeriac Devon lamb rack 34 artichoke, onion, sprouting broccoli, lavender Locally stalked fallow deer 35 braised shoulder, watercress, chestnut, pickled blackberry Roast Squab pigeon 40 braised leg pie, sweetcorn, honey truffle, elderberry jus SIDE ORDERS Fine beans 5 Puréed potatoes 5 Sautéed ratte potatoes, shallot and parsley 5 Heritage carrots, pine nuts, black garlic 5 Spinach, simply steamed or creamed 5 If you require allergen information, please ask a member of our team. A discretionary service charge of 12.5% will be added to your bill. All prices are inclusive of VAT.

6 TASTING MENU To be taken by the entire table Girolle cream cheese custard Portland crab avocado, lemon, quinoa crackers Foie Gras au torchon sauternes jelly, warm brioche Cornish turbot a la Grenobloise white asparagus, pea, Jersey royals Devon rack of lamb miso aubergine, sprouting broccoli, green olive, rosemary jus Barkham blue celery and endive salad, dried fig, concord grape gel PRE-DESSERT Variations of chocolate and mint ganache, aero, crumble, Moroccan mint ice cream Coffee and bonbons Seven courses with coffee and bonbons Wine pairing 75 Menu available and Vegetarian tasting menu available on request

7 MARKET MENU STARTERS Chilled almond velouté white grape, melon, cucumber, olive oil Lime cured Cornish mackerel Isle of Wight tomato, gooseberry, sardine dressing Terrine of confit chicken foie gras & Bayonne ham, pickles, toasted sourdough MAINS Wild sea trout broad bean, pea, seaweed Creedy Carver duck English cherries, endive salad, summer greens Stuffed courgette flower quinoa, goats cheese, hazelnut & truffle pesto DESSERTS Vanilla panna cotta peach, elderflower, coconut and seed granola English strawberries fromage frais, rose meringue Selection of 3 British cheeses with classic accompaniments 11 supplement or 15 as an extra course 3 Courses 33

Private Dining Menus Jameson Room

Private Dining Menus Jameson Room All Menus include Chef s Selection of Canapés Menu A Spring Pea and Mint Soup with Sour Cream Seared Fillet of Hake with Pepperade and Basil Classic Lemon Tart, Crème