docEVENING STANDARD RESTAURANT MENU 3 Courses 30.00 with
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EVENING STANDARD RESTAURANT MENU 3 Courses 30.00 with
EVENING STANDARD RESTAURANT MENU 3 Courses 30.00 with a glass of Chandon Brut Escargots Six Burgundian ‘Petit Gris’ snails, garlic and parsley butter Salade de poulet fumé, mangue Smoked chicken, mango, avocado, red chilli, coriander and red onion salad Saumon fumé Foreman’s London cured smoked salmon, condiments, Melba toast Melon et jambon de Bayonne Melon and bayonne ham _______ Souris agneau Lavender and honey slow cooked lamb shank, pomme purée with spring onions Suprème de poulet Free range chicken supreme, summer black truffles, garlic and parsley butter, wild mushrooms, carrots, salsify Thon rouge Grilled yellowfin tuna, mini ratatouille, basil pesto, tomatoes and yuzu dressing Vol-au-vent Wild mushrooms, poached duck egg, celeriac, spinach, puff pastry, Hollandaise sauce _________ Crème brûlée Lemon grass and lime crème brûlée, Pomme verte Granny Smith apple parfait Ananas Poached pineapple, coconut sorbet Fondant au chocolat et orange confite Bitter chocolate fondant and confit orange, cointreau ice cream Side dishes are available at an additional cost Please ask your waiter Please bring any dietary requirements to our attention A discretionary service charge of 12.5% will be added to your bill 20% VAT included
