Provender Menu April 15 1.0

RÔTIS DU DIMANCHE GARNI | SUNDAY ROAST
SUNDAY’S FROM 12.00 ONWARDS TILL EATEN….
Roasts are all traditionally garnished
‘LABEL ROUGE’ CHICKEN........................................................................................................................................................................................... 13.95
Free range Vendee chicken, free range chipolata sausage
BLYTHBURGH FREE RANGE PORK........................................................................................................................................................................14.95
Slow roast belly, crisp crackling, chilled Bramley apple sauce
35 DAY AGED SIMMENTHAL BEEF SIRLOIN ....................................................................................................................................................16.95
Horseradish cream
CARTE DES DESSERT | DESSERT
SORBET CASSIS À LA BOURGUIGNONNE ........................................................................................................................................................................3.95
Blackcurrant sorbet, crème de cassis liqueur poured at the table, gavotte tuile
CRÈME CARAMEL, MÛRES SAUVAGES...............................................................................................................................................................................4.75
Classic crème caramel, poached wild mulberries
GLACES ET SORBETS MAISON ...............................................................................................................................................................................................4.95
a selection of two scoops
Ice Cream - Madagascan vanilla, Bitter Chocolate or Hazelnut
Sorbet - Blackcurrant, Mango or Raspberry
LE DOUBLE CHOCOLAT MŒLLEUX 61% .......................................................................................................................................................................5.25
Bitter 61% double chocolate flourless ‘tart’, gold leaf, crème fraîche d’Isigny
PAIN PERDU À L’ORANGE, SAUCE ANGLAISE ................................................................................................................................................................ 5.95
French brioche pudding, confit orange & golden raisins, crème anglaise
CRÈME AUX FRUIT DE LA PASSION, SORBET, SABAYON LAIT D’AMANDE .................................................................................................. 6.25
Passion fruit panna cotta, tropical fruits, mango sorbet, almond milk sabayon
SHERRY TRIFLE ‘MONSIEUR MAX‘.........................................................................................................................................................................................6.50
Jasmin tea sponge, sherry, custard, griottine cherries, chocolate, gold leaf & angelica
PAVLOVA À LA RHUBARBE ..................................................................................................................................................................................................... 6.75
Meringue, roast rhubarb compote, crème pâtissière, pistachio, ginger ice cream
FROMAGES FERMIER | FARMHOUSE CHEESE
Quince & mustard jelly, Handmade Biscuits
ONE CHEESE 3.95 | TWO CHEESES 6.25 | THREE CHEESES 7.50
PETIT DÉJEUNER | BREAKFAST
We will open for Breakfast on weekdays from May 5th 2015 09.00 – 11.45 last orders
and open earlier on Saturday, Sunday & Bank Holidays 09.00 – 11.45 last orders
A discretionary service charge of 12.5% will be added, includes vat @20%
www.provenderlo ndo n.co.uk
APÉRITIF
125ml GLASS
BOTTLE
VOUVRAY, BRUT, NV, Sylvain Gaudron, Loire ............................................................................................................................................. 6.50
GRILLADES | GRILL
PIERRE PAILLARD, GRAND CRU, BRUT N.V., Bouzy ..................................................................................................................................... 8.75 .... 46. 50
House hamburger, 200g aged Herons Farm beef. brioche bun, aïoli, harissa &
red pepper relish, wally pickle, pommes frites
add Gruyère +1.00, Alsace Black Bacon +1.00, Roquefort + 1.50
PIERRE PAILLARD, ROSÉ, GRAND CRU BRUT, N.V., Bouzy .......................................................................................................................................... 55.25
BŒUF SELECTIONÉE
CHAMPAGNE
This is a beautiful glass of Champagne, real finesse, pale, gentle acidity, is the perfect aperitif and has been awarded 92 points in the Wine Spectator
Served with a choice of sauce: Béarnaise | Hollandaise
Poivre Vert | Aïoli | Sauce Vièrge | Harissa & Tomato Relish
BROCHETTE D’HALOUMI ET LEGUMES ............... 14.75
CASSE-CROÛTES | APERITIF NIBBLES
OLIVES
FLÛTE À L’AIL (V).................................................................................3.75
NOCELLARA GLACÉE (V) ...............................................................2.95
BROCHETTE DE BŒUF À L’ANCIENNE .................................19.50
Nocellara del Belice jumbo olives on ice
MANZANILLA DU MAROC AU CITRON (V).......................... 3.25
Manzanilla olives, preserved lemon & turmeric
PIMENTS ÉPICÉES FARÇIES (V).................................................... 4.25
SELECTION
CHARCUTERIE
ARTISANAL
Hot, spicy & sweet baby red Sicilian ‘pepperoncini’,
stuffed with barrel aged feta & herbs
RADIS, AÏOLI, FLEUR DE SEL (V) ...................................................2.95
French breakfast radishes, Camargue sea salt, aïoli
LYON
Salted roast Spanish Marcona almonds – the finest almonds in the world
Colette Sibilia, aux Halles de Lyon, Lyon - since 1917
Rosette de Lyon au Jambon..........................................................4.75
Saucisson sec au Jambon ........................................................... 4.50
Goose & pork rillettes...................................................................3.95
Hure ‘veal tongue’ en remoulade ................................................ 3.25
POP CORN ‘AU CHEVRE’ (V) ......................................................... 3.25
TARBES.......................................................................................9.50
NOIX AUX HARISSA ROSE (V) ......................................................2.95
Roast Rose harissa spiced cashews, almonds & peanuts
AMANDES MARCONA (V) ............................................................3.75
French goats cheese & black pepper pop corn
CONFIT DE SAUMON FUMÉ ........................................................ 4.25
potted London cure smoked salmon, cucumber & dill
REMOULADE DE CELERIE RAVE (V).......................................... 3.25
celeriac remoulade, Dijon mustard, mayonnaise
Société Le Porc Noir - Porc Noir de Bigorre
Gascon Black Pig saucisson, piments épicés, celerie rave, cornichons
BOURG EN BRESSE .................................. 13.95 TO SHARE
Le Père Fouilloux
Saucisson sec de Bourgogne au Jambon 300gto slice at the table,
celeriac remoulade, cornichons, half baguette & French butter
PAIN, BEURRE ..........................................................................................1.45
SOUFFLE AU FROMAGE ............................................... 11.75
Twice cooked gruyère & goats cheese souffle, sauce mornay
STEAK FRITES.......................................................................................14.75
Proper Garlic Bread
Whole slow proved artisan baguette, Normandy butter, garlic & parsley
Freshly baked allow 12 minutes
VEGETARIEN
VEGETARIAN
STEAK HACHÉ ................................................................................... 10.95
225g Prime Flat iron steak, choice of sauce, pommes frites maison
Skewer of Hereford beef fillet, red pepper, onion & courgette, spiced couscous
or pommes frites, choice of sauce
FILET DE BŒUF approximate weight 275g .....................................23.50
AHaloumi cheese, pepper, onion & courgette skewer,
ras el hanout & saffron couscous or pommes frites, aioli
FEUILLITÉE AUX ASPERGES VERTES,
CHAMPIGNONS, ARTICHAUTS
ET ŒUF DE POULE) ........................................................ 15.75
French asparagus, wild mushrooms, spinach/leek & artichoke
‘vol au vent’, poached Burford brown egg, sauce hollandaise
14 day aged Hereford fillet - cut from the chateau, choice of sauce
PLATS BOURGEOIS | MAIN
SUPREME DE POULET FERMIER ROTI AU CITRON, ESPELETTE ET HUILE D’OLIVE .................................................................................. 11.50
Grilled ‘Label Rouge’ free range chicken, lemon, espelette chilli & olive oil
GOUJONS DE MERLAN, PETIT POIS À LA MENTHE, TARTARE........................................................................................................................... 13.75
Fried day boat whiting ‘goujons’, minted peas, sauce tartare, pommes frites
LAPIN BRAISÉE, VENTRECHE CONFIT, LEGUMES DE PRINTEMPS, PETIT JUS ......................................................................................................... 14.95
Braised Vendee rabbit, confit ventreche bacon, asparagus, peas, artichoke pommes vapeur, braising Juices
LOUP DE MER À LA NAGE ..........................................................................................................................................................................................................15.50
Whole boned seabass steamed in a fragrant fennel, carrot & herb court bouillon
STEAK TARTARE ........................................................................................................................................................................................................................... 15.50
Hand chopped Hereford fillet steak ‘tartare’, 150g, seasoned to your liking, frites maison
NOISETTES DE PORC FERMIER GRATINÉE AU BLEU, DUXELLE, RIZ PILAF.................................................................................................... 15.75
Crisp slow proved half baguette, unsalted Normandy butter
Escalopes of Gloucester Old Spot pork tenderloin, mushrooms & mushroom duxelle, Blue cheese glaze, pilaf rice
CABBILAUD ROTI, RISOTTO AUX CRABE ET CRUSTACES, BEURRE
.............................................................................................................................................16.50
BLANC
Roast fillet of wild cod, herb & lemon crust, brown crab & shellfish risotto, beurre blanc
ENTRÉES | STARTERS
TAGINE D’AGNEAU AUX EPICES DOUCES, TABOULEH ............................................................................................................................................16.75
VELOUTÉ DE PETITS POIS ET MENTHE, CIBOULETTE.....4.75
Petit pois & mint soup, sour cream, chives
IMAN BAYILDI ........................................................................................5.95
Spiced aubergine salad, red pepper & harissa dressing,
Greek yoghurt, grilled crostini
Maldon kiln smoked shell on prawns, aïoli, lemon
CHEVRE GRILLÉE, SALADE DE BETTRAVE ........................... 6.75
Grilled goats cheese, heritage beetroot, crisp leaves, herb vinaigrette
LYONNAISE ............................................................................................6.75
Smoked ham hock, Boulogne herring, fine green beans, frisée, shallots
poached Buford Brown egg, croutons, Dijon mustard vinaigrette
MAGRET DE CANARD À L’AIGRE DOUX.......................................................................................................................................................................... 17.25
CEVICHE .................................................................................................. 7.75
Roast spiced Barbary duck breast, charred baby leeks, gratin dauphinois, red wine jus
Six ‘petit gris’ snails, parsley, tarragon & garlic, crisp baguette
COCKTAIL DE CREVETTES GRISES ET CRUSTACES ........ 7.25
Brown shrimps, prawns, devilled brown crab, crisp lettuce, marie rose
7.50
LOTTE ET CREVETTES À L’INDIENNE................................................................................................................................................................................ 21.50
Monkfish & king prawn curry, Basmati pilaf, classic condiments
SAUMON TRADITION ........................................................................7.75
SPECIALITÉ
London cure smoked salmon - hand sliced salmon & ‘potted’ salmon, pickled
cucumber, horseradish
STEAK TARTARE .................................................................................. 7.95
Hand chopped fillet steak tartare, 80g, croutons sec
POISSONS FUMÉS...............................................................................7.95
ESCARGOTS À LA BOURGUIGNONNE .................................. 6.95
Artisan Charcuterie selection
Madame Sibilia, Lyon & Le Père Fouilloux, Bourg en Bresse
Saucisson au Jambon & Rosette, Veal tongue ‘en rémoulade’
Potted goose & pork, cornichons, croutons
Tagine of Herons Farm lamb shoulder, fragrant Moroccan spices, onion & chick pea, preserved lemon olives, apricot, almonds & yoghurt, ras el hanout tabouleh
Red mullet, rockfish, shellfish & saffron soup, rouille, croutons & gruyere
Classic marinated raw sea bass, lime, chilli, ginger & spring onion,
avocado & basil, sesame croutons
BUISSON DE CREVETTES FUMÉ, AIOLI...................................6.25
ASSIETTE DE CHARCUTERIE...........................................................
SOUPE DE POISSONS PROVENCAL AU SAFRAN................7.50
Smoked fish board I Somerset Eel, Potted salmon, London cure smoked
salmon, Kiln smoked prawns, Boulogne Herring, cucumber & dill
TO SHARE
HORS D’ŒUVRES ‘ROYALE’ ............................. 9.25 PER PERSON
To share for two
A generous selection of hors d’œuvres smoked fish, charcuterie & crudities
www.provenderlo ndo n.co.uk
ENTREÔTE DE BŒUF ANGUS DOUBLE SUR L’OS GRILLÉ to share 49.50
Grilled 48 day dry aged Scotch Aberdeen Angus double wing rib of beef on the bone,
beurre a l’ail, fleur de sel & mignonette pepper, choice of sauce
GARNITURES | SIDES
EXTRA FINE GREEN BEANS, ALMONDS ................................ 3.25
CREAMED LEAF SPINACH .............................................................2.95
RIZ PILAF .................................................................................................2.50
POMMES FRITES MAISON ............................................................ 3.25
CHARLOTTES, BUTTER & PARSLEY............................................ 3.50
GRATIN DAUPHINOIS.........................................................................2.95
RAS EL HANOUT COUSCOUS ......................................................2.75
SICILIAN TOMATO, RED ONION & BALSAMIC................... 4.50
GREEN LEAF SALAD .........................................................................4.50
A discretionary service charge of 12.5% will be added, includes vat @20%