No.4 Hamilton Place
London W1J 7BQ. Telephone: +44 (0) 20 7670 4314 Email:
London W1J 7BQ. Telephone: +44 (0) 20 7670 4314 Email:
|
Lunch and Dinner Menu Click here to return Our lunch and dinner menus include our chef's choice of 4 canapes served pre dinner. If you would like to add a cheese course to your meal please see below Spring Menu £44.50 per person Tempura battered soft shell Devonshire crab served with spring leek terrine and a sherry and chive dressing Confit British rabbit terrine wrapped in pancetta served with a golden raisin compote Smoked Gressingham duck breast with poached rhubarb and dandelion salad Warm English spinach, red onion and feta tart finished with a lemon thyme oil and oak aged balsamic ~ Herb crusted new season's lamb rump on aubergine puree served with a Mediterranean vegetable stack and finished with a rich jus Spring chicken roulade with tomato, spinach and wild mushrooms, rosemary fondant potato, baby spring vegetables and a light chicken jus Lemon thyme roasted sea bass fillets on lightly curried puy lentils served with baby spring vegetables Risotto of wild forest mushroom with a stuffed courgette flower of spinach and ricotta ~ Confit English rhubarb cheesecake with cream patisserie White chocolate mousse in a tuille with poached Victoria plumbs Spring fruits set in an elderflower, mint and white wine jelly served with champagne ice cream Sage £44.50 per person Salad of smoked Gressingham duck breast, seasonal berries and herbs WF H LC Ham hock terrine, sweet onion relish, walnut toast with a golden raisin and calvados dressing Beetroot cured salmon with smoked goat's cheese and pea shoot salad WF Warm Waldorf gnocchi salad; apples, celeriac, gnocchi and walnuts with a blue cheese dressing V ~ Daube of beef, potato puree, confit shallot, pancetta, green beans and a red wine reduction WF Chicken roulade with tomato, spinach and wild mushrooms resting on dauphinoise potatoes, baby vegetables and finished with a light chicken jus WF H Confit of duck, dauphinoise and buttered green beans with a wild mushroom and port reduction WF Roasted John Dory, potato puree, spinach, lightly curried puy lentils and herb butter WF LGI Spinach and feta tart with roasted red peppers, artichoke puree and balsamic roasted baby beets V ~ Warm treacle sponge with vanilla custard V Banana and buttermilk pannacotta, strawberry jelly and vanilla sable biscuit V White chocolate mousse in a tuille with poached dark cherries V Sea Scout £48.00 per person Duck parfait, orange syrup, apple and pear chutney, and toasted brioche Tian of Devonshire crab, salmon and avocado with pickled ginger and spiced crème fraiche WF Tomato and asparagus galette, Welsh goats curd, walnut dressing and micro leaves V Warm wild mushroom tart with creamy Roquefort and rocket salad V ~ Rump of Welsh lamb on aubergine caviar, dauphinoise and a Mediterranean vegetable stack finished with a lemon thyme jus WF H Roasted guinea fowl with pancetta, celeriac gratin, greens and roasted cherry vine tomatoes WF Pot-roasted guild pork belly with artichoke puree, creamed potato, green beans and a crackling crisp WF Lemon and thyme sea bass fillets on caper crushed new potatoes, seafood bisque and coriander and shallot salsa Wf Spinach and ricotta cannelloni with a tomato and aubergine crumble V WF LC ~ Chocolate parfait, frozen seasonal berries and a hot white chocolate sauce V WF Madagascan crème brulee with orange chocolate shortbread V Spiced pear, ginger jelly, vanilla shortbread and ginger ice cream V Seaplane Scout £51.00 per person Scottish beef carpaccio, rocket, English artichokes, slow roast tomatoes and truffle dressing H LC Crab fritters, lobster bisque and a coriander salsa Trio of Scottish salmon; hot smoked rillette, beetroot cured and home smoked, served with a lemon infused croute Baked goats cheese, marjoram and sweet figs with rocket salad V WF ~ Scotch rump of beef with wild mushrooms, buttered spinach, fondant and Madeira jus WF Herb crusted cannon of Welsh lamb on parsnip puree served with a rosemary dauphinoise and green beans WF H Roasted halibut on goose fat roasted cocottes topped with roasted fennel and chive beurre blanc WF Roasted Norwegian cod, paella stuffed squid, saffron mash potato and crisp chorizo WF Ceps and rocket risotto with truffle, soft quails egg and black olive oil V ~ Pineapple carpaccio, rum and lime jelly and coconut sorbet WF H LC Classic baked lemon cheesecake with strawberry and white chocolate macaroons V Warm mint chocolate fondant, chocolate milkshake and milk ice cream V Cheese course A selection of British cheeses and crackers £5.00 per person Alternatively choose to supplement your meal with a cheese platter per table designed for up to 5 persons £25.00 Prices are exclusive of VAT Catering Terms and Conditions |