Pall Mall Lunch and Dinner Menu 2018
Pre-Dinner Canapés 16.25 Choose 5 canapés from the selection below: Cold Hot Smoked salmon with horseradish Thai fish cake with sweet chilli dip Prawn and crab cones Lamb Samosas Quail egg palmiers Vegetable spring rolls Chicken liver parfait with raisins on brioche Tiger prawn tempura with sweet chilli sauce Beauvale and quince crostini Scrambled egg and smoked haddock Cream cheese and Thai asparagus wrap tartlets Honey and grain mustard glazed Cumberland chipolatas Starters Choose 1 starter from section A, B or C below: Section A 12.50 Cold Caesar salad with tiger prawns Salad of Parma ham, roasted Sam Marzana tomatoes and mozzarella Mi cuit tuna with petit Niçoise salad Terrine of smoked salmon and haddock, quail egg and wasabi cream Parfait of chicken livers and foie gras with fig and Port chutney, served with warm brioche Salad of king prawn and crab with mango and Thai spices Ham hock and foie gras with piccalilli Wild mushroom pannacotta, mixed bean salad and truffle dressing (V) Roasted cherry tomato and wild rocket salad with garlic flutes and Parmesan shavings (V) Hot Petit gratin of seafood thermidor Tuscan bean and vegetable minestrone with pesto foccacia and Parmesan (V) Thai chicken and coconut soup with wontons Duck Ravioli, orange and sage butter Woodland mushroom soup with truffle crème fraiche (V) Cream of leek and potato soup with chive oil Tomato, basil and mozzarella gnocchi Sicilian sauce Our menu contains allergens. If you or any of your guests suffer from a food allergy or intolerance, please let a member of our team know upon placing your order. (V) Denotes suitable for vegetarians
Section B 17.25 Cold Foie gras, roasted fig, port reduction and warm brioche Royal Automobile Club cure smoked salmon with capers and lemon Tian of crab, lobster beignet and ginger and apple jelly Welsh goats cheese pannacotta with roasted beetroot, micro cress and grain mustard dressing (V) Asparagus with a vinaigrette of New Forest mushrooms (V) Iced asparagus cream with smoked salmon and herb cannelloni Iced lobster soup with a timbale of shellfish Salad of roasted beetroots, heritage tomatoes, goats curd and basil dressing Hot Nage of tiger prawn, scallop and langoustine with vegetable pearls Feuillete of shellfish with wilted spinach and lobster jus Pan seared foie gras, pain d epice, orange and Tokai wine reduction Cannelloni of leeks and asparagus with morel cream and shaved truffle (V) Tiger prawns, Thai red curry, coconut milk and basil Medallion of monkfish, vegetable stir fry and Thai spices Section C 21.75 Cold Potato, asparagus and truffle salad with asparagus tempura and pumpkin seed dressing (V) Lobster and mango salad with wasabi and sushi ginger dressing Charlotte of Devon crab and lobster with avocado cream and caviar Iberian Ham, Manchego cheese and quince salad Sushimi of salmon and scallop, lime and ginger dressing and blinis and platinum blinis Hot Roulade of Dover sole, herb mousseline, vegetable fondue and Champagne sauce Petit gratin of lobster, spinach and grain mustard sauce Fricassee of turbot and loch langoustines with a shellfish emulsion Devon crab cake, lobster, bean and tomato salad Seared wild halibut with lobster ravioli, fondue of vegetables and shellfish jus Orkney scallops with sea vegetables, caviar and Champagne veloute Wild mushroom cannelloni with truffle and Parmesan foam (V)
Main Courses Choose 1 main course from section A,B or C below: Section A 35.75 Fillet of Sea bream, crushed new potatoes, piperade and paprika oil Fillet of John Dory, bouillabaisse sauce, petit vegetables and rouille crouton Pan seared salmon, mousseline potato, fricassee of green vegetables, watercress sauce Roasted Shetland cod, jasmine rice timbale and Thai spices Rump of Lamb, herb roasted fondant potato, Provençal vegetable ragout and olive jus Beetroot and goats curd ravioli with artichokes and olives (V) Breast of Gressingham duck, orange and pomegranate jus, Cheddar potato gratin and green bean medley Kolrabi lasagne with forest mushrooms, asparagus and truffle foam (V) Paupiette of sole, lobster mousseline, spaghetti of vegetables and lobster jus Medallions of Hereford beef bourguignon herb mash and roasted roots Artichoke and wild mushrooms in a pastry cage with watercress sauce (V) Roast breast of free range chicken, herb roasted fondant potato, roasted shallots, wilted spinach and herb jus Club rump steak Guinness and mushroom pudding, root vegetables and mash potato Basil gnocchi, marmalade of vine tomato and grilled halloumi (V) Section B 41.00 Roast wild sea bass, braised young fennel, olive oil mash, seared scallop and caviar veloute Medallion of halibut, soft crab crust, mousseline potato, spaghetti of vegetables and lobster jus Supreme of Banham chicken, morel cream, chive mash, truffles and asparagus Tournedos of Hereford beef Rossini truffle croquette, foie gras and truffle jus Roast rack of lamb, herb and olive crust, confit shoulder, potato gratin, petit vegetables basil jus Rosettes of Veal, Artichoke with forest mushrooms, roasted shallots, parsley mash, young carrots and truffle jus Our menu contains allergens. If you or any of your guests suffer from a food allergy or intolerance, please let a member of our team know upon placing your order. (V) Denotes suitable for vegetarians
Section C 44.50 Medallion of Cornish Turbot, crushed new potatoes, loch langoustine, scallop, sea vegetables and Champagne veloute Fillet of Hereford beef Wellington, medley of vegetables, fondant potato and truffle jus Saddle of Highland Venison, spiced pear, mandarin and ginger jus,thyme infused beans, celeriac and potato gratin Roast Sirloin of Hereford beef, Yorkshire pudding, market vegetables, roast potatoes and roasting juices (carved in the room, max 100 covers) Herb crusted saddle of lamb, emulsion of New Forest mushrooms, pea puree, roasted shallots, rosemary fondant
Desserts 12.25 Choose 1 dessert from the selection below: Cherry vacherin, mulled wine sorbet Apple tatin, cinnamon ice cream, Calvados sauce Blueberry buttermilk tart, white chocolate veloute Apricot and almond tart, kirsch ice cream and vanilla sauce Valrhona chocolate fondant, Grand Marnier ice cream and orange sauce Nougat glace, red fruit jus Blueberry Bakewell tart, chocolate orange ice cream Iced tiramisu, espresso cream Exotic fruit cheesecake, lychee sorbet Honeycomb parfait, caramelised figs Petit Paris brest, vanilla and chocolate Poached red wine pear, lime yoghurt sorbet Rich chocolate delice, mandarin salad Chocolate rum trifle Strawberry millefeuille, peach coulis Warm chocolate financier, spiced cherry compote Carpaccio of pineapple and mango with yoghurt sorbet Sticky toffee pudding fudge sauce and banana ice cream Raspberry and mascarpone profiteroles with warm bitter chocolate sauce Baked lemon tart, crème fraiche, strawberry jus Vanilla crème brulee, blueberry compote Lemon and white wine cheesecake, raspberry compote Red berry pudding, lemon curd ice cream Fresh fruit plate with raspberry and lemon sorbets Our menu contains allergens. If you or any of your guests suffer from a food allergy or intolerance, please let a member of our team know upon placing your order. (V) Denotes suitable for vegetarians
Cheese 14.00 Choose 1 from the selection below: Brie au Truffe petit salad with walnut dressing and raisin bread Beauvale, roasted fig, quince jelly and pecan toasts Fine Cheese Selection 14.00 Choose 3 from the selection below: Served with savoury biscuits, grapes and dried fruits British Beauvale Stilton Wensleydale Westcombe farmhouse Cheddar Berkswell Swalesdale Wigmore Pyramid Cerney ash French Reblochon fermier AOC Pont l Eveque AOC Fourme d Ambert AOC Brie de Meaux Bleu d Auvergne Sainte Maure de Touraine Coffee 6.00 Served with chocolates and petit fours
89 Pall Mall, London SW1Y 5HS 020 7930 2345