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 dressing Millefeuille (v) 19 of courgettes, aubergine, goats curd brandade, tomato caramel Dover sole terrine with watercress veloute, caviar crème fraiche Pesto salmon tartare with courgettes, basil shoots Salad of avocado (warm) glazed baby pears, parmesan-pecan dressing Scotch smoked salmon with caper berries, soft boiled egg, rocket and horseradish Marinated scallop salad (warm) flavours of Provence Crab spring rolls with soy and ginger (the structure of this dish means it is only available for smaller events) Jumbo langoustine and tuna niçoise 30 HOT STARTERS/ MIDDLE COURSE Seared Orkney scallops cauliflower puree, cepes & walnuts Roasted sea bass salad with pepper tapenade, olive crisps Crispy fried Lyme Bay crab cakes prawn ceviche, avocado & mustard Sweet onion & comté tart gratin herb salad Open king prawn ravioli basil, saffron & pepper velouté Game tourte with foie gras wild mushrooms & sherry Wild mushroom risotto Parmesan and truffles Pavé of halibut with artichoke, lemon and baby caper (This dish is also available with Turbot at market price) 26 19 26
SOUP MIDDLE COURSE Watercress & dry cured bacon soup Roasted tomato soup, mint-parmesan pesto Spiced mussel & scallop chowder with coriander Consommé of girolles, herb palmiers, quail egg and herbs Hot Vichyssoise SORBET COURSE Lemoncello white peach sorbet 5 Crushed Taittinger jelly with strawberry sorbet 5 Lychee granité with crystallised lemon and ginger 5 Lanesborough champagne raspberry granité 5 SORBET COURSE Roasted halibut with rosemary scallops wrapped in bacon with potato gnocchis Sea bream with braised cos artichokes & wild mushrooms Pavé of organic salmon minted leeks and Barolo jus Roasted Cornish sea bass sardine tapenade, saffron, fennel ratatouille Pan roasted John Dory dried fruit olive couscous, Cardomom butter Roasted Dover sole casserole of cepes, chestnuts, foie gras, Barolo jus John Dory with aubergine caviar risotto nuggets, vanilla-vierge Grilled sea bass with spinach kumquats, forestiere potatoes 34 42
CHICKEN & GUINEA FOWL Butter roasted free range guinea fowl, chicory orange, date purée, cacao polenta Supreme of chicken with cepe crust leeks, aubergine & hazelnuts Breast of corn fed chicken with truffle risotto asparagus & leeks Roasted free range guinea fowl with pumpkin blinis chestnuts & wild mushrooms Roasted corn fed chicken with tarragon olives, tomato & artichoke-potato gratin Breast of free range guinea fowl with rosemary, carrot & cumin purée 35 DUCK Grilled Gressingham duckling with braised chicory, artichokes, Madeira jus Slow roasted duckling with caramelised apples celeriac & chestnuts Tournedos of duckling with creamed spinach, cepes, jus Hermitage Slow roasted duckling with pickled grapes parsnip purée Aiguillette of duckling with pepper basquaise thyme maxim potatoes Aiguillette of Gressingham duckling a l orange butternut squash & turnip crumble BEEF ROSE VEAL Roasted fillet of Kettyle beef smoked potato mash, watercress, sauce cabernet Slow cooked rib eye beef shallot fondue, gratin dauphinois Whole roasted Kettyle beef fillet portobello, tomato & tarragon Tournedos of Kettyle beef Persillade chestnut and foie gras, jus Madiran Rosette of veal fillet with shallot soubise parmesan crackling Roasted loin of veal with artichokes, pears & green beans, natural jus Chargrilled veal rib with girolles spinach, salsa verde 46 44 46
LAMB Noisettes of Rothbury lamb lamb Pastilla, spinach, pine nuts & aubergine confit Grilled noisettes of lamb sweet garlic, olive crushed potatoes, tomato & mint vinaigrette Stuffed saddle of Rothbury lamb wild mushrooms, young spinach & truffle jus Loin of Rothbury lamb with goats cheese mash, roasted shallots & watercress Cumin roasted lamb rack aubergine & tomato chutney, young spinach Variation of Rothbury lamb Jerusalem artichoke puree, star anise & almonds Confit of lamb with garlic potatoes autumn vegetables & savory CHEESE COURSE A tasting of farmhouse cheese with dried fruit chutney Epoisses tart soufflé with shallot jam Roquefort en brioche with walnuts truffle honey Roasted camembert with warm muscatel grapes English and Continental cheese platters for the table to share are available (cost depends on number of guests per table)
COLD DESSERTS Symphony of Lanesborough Desserts mini baba with kumquat, chestnut mousse, chocolate raspberry tart, blackberry sorbet, walnut white chocolate cake with praline chantilly Croustillant Louis XV rich chocolate mousse with praline crunch Exotic fruit chese cake with calamansi sorbet Champagne savarin with blackberry sorbet and poached autumn fruits Chocolate nougat parfait with pear sorbet Chestnut Monte Blanc chestnut mouse with apricot sorbet Passion fruit brulée with pineapple ginger confit Chocolate & raspberry assiette milk chocolate macaroon, white chocolate and raspberry mousse, white chocolate ice cream, dark chocolate and raspberry tart Caraibe chocolate fondant with vanilla ice cream and kumquat Thin apple tart with chamomile ice cream Omelette Soufflé with Mirabelle plum compote Sticky toffee pudding Caramalised fig and vanilla ice cream HOT DESSERTS COFFEE Lanesborough blend coffee and petit fours 5.50