A La Carte - Squaremeal

RÔTIS DU DIMANCHE GARNI | Sunday Roast
TRADITIONALLY GARNISHED | SERVED ON SUNDAY’S 12.00 - 17.00
SCOTCH ABERDEEN ANGUS SIRLOIN ................................................................................................................................ 15.75
35 day dry aged, horseradish sauce
BLYTHBURGH FREE RANGE PORK......................................................................................................................................... 13.75
Slow roast, crisp crackling, Bramley apple sauce
NORMANDE CHICKEN.................................................................................................................................................................13.25
Smoked Montbeliard sausage
DessertS
Sorbets et Glaces
CHOCOLAT MŒLLEUX 61% ....................................... 4.95
GLACES ET SORBETS MAISON ................................... 2.00
PUDDING AU RIZ, FRUITS SECS EPICÉES .................. 5.25
SORBET CASSIS À LA BOURGUIGNONNE .............. 4.50
PETIT POT DE CRÈME, POMMES GOLDEN,
SABAYON AU CALVADOS ........................................... 5.50
SORBET POIRE À L‘EAU DE VIE ................................... 4.75
Bitter 61% chocolate tart, crème fraîche d’Isigny
Warm vanilla rice pudding, ‘mulled’ winter fruits with Tawny port
Light Pineau de Charentes custard, apple compote, Calvados sabayon
MONT BLANC .................................................................... 6.25
Soft meringue, Ardèche chestnut, Martinique rum ice cream,
chocolate sauce
Today’s ice cream & sorbets - per scoop
Blackcurrant sorbet
crème de cassis liqueur poured at the table
French pear sorbet & frozen ‘eau de vie’
GLACE AUX PRUNEAUX D’AGEN
ET À L’ARMAGNAC............................................................ 5.75
Agen prune & Martinique rum ice cream, orange zest confit
SHERRY TRIFLE ‘MONSIEUR MAX’............................... 6.75
Jasmin tea sponge, sherry, custard, wild cherries,
chocolate, gold leaf & angelica
FROMAGES | CHEESE
FAISELLE À LA CRÈME ................................................... 4.00
Fromage blanc, sugar & crème fraîche d’Isigny
FROMAGE DU JOUR ........................................................ 5.50
VACHERIN MONT D’OR AU FOUR .......................... 22.00
to share for 4 | please allow 12 minutes
Baked whole Vacherin Mont d’or cheese, cornichons, croûtons
Farmhouse cheese of the day
Chutney & bread
PETIT DÉJEUNER | BREAKFAST
We now serve Breakfast on Saturday’s & Sunday’s 09.30 – 12.00
Celebrate Christmas
& New Year at Provender
Open on Christmas Day, New Year’s Eve & New Year’s Day
See our website for full details
A discretionary service charge of 12.5% will be added, includes vat @20%
www.provenderlondon.co.uk
Apéritif
Plats Bourgeois | Mains
Crémant de Bourgogne.......................................... 6.25
Kir Vin Blanc......................................................................3.75
Kir Crémant de Bourgogne....................................6.75
Meteor Bière Artisan pils brewed in the Alsace ..................3.45
Pastis de Marseille, Rocroy 45°.......................... 3.50
Lillet - Blanc or Rouge .......................................... 4.00
Pineau de Charentes Blanc, Couprie .............. 4.00
Champagne Nicolas Maillart, 2005,1er Cru..... glass 8.50
SAUMON D’ÉCOSSE, CHOUX VERTE, SAUCE MOUCLADE ................................................................................................... 12.50
Roast Shetland salmon, Savoy cabbage, curried mussel velouté
RISOTTO AUX CHAMPIGNONS, TRUFFES FRAÎCHE D’AUTOMNE (V) .............................................................................. 13.75
Wild & paris mushroom risotto, shaved fresh autumn truffles
FILLET DE CABILLAUD À LA PROVENÇALE .................................................................................................................................. 14.25
Roast Cornish cod, ragout of fresh cocos de Paimpol & confit vegetables
CERVELAS PISTACHÉ LYONNAIS, CHOUCROUTE ET LENTILLES DU PUY ...................................................................... 14.75
Casse-croutes | Bites
Flûte à l’ail ‘provençale’ (V) .............................. 2.95
Poached lyonnaise pork sausage studded with pistachio, ‘Madame Sibilia’ choucroute cabbage & braised Puy lentils
CREVETTES FUMÉES ....................................................... 2.95
POULET FERMIER AUX MORILLES ................................................................................................................................................... 15.50
Artisan baguette, Normandy butter, garlic & parsley
Freshly baked allow 10 minutes
Artisan smoked shell on prawns, aïoli & lemon
Stuffed free-range chicken ‘Ballottine’, broad beans, classic morel mushroom sauce, gratin dauphinois
MAGRET DE CANARD À L’AIGRE DOUX ........................................................................................................................................ 16.25
Tapenade verte (V) ...................................................... 2.50
RILLETTES D’OIE ................................................................ 3.25
Potted goose, cornichons, croûtons secs
Roast Barbary duck breast, red cabbage, gratin dauphinois, spiced jus
Noix épicéeS (V) .............................................................. 1.95
CRUSTACÉS ‘EN THERMIDOR’ ............................................................................................................................................................ 19.50
Green olive paste, croûtons secs
Radis, aïoli, FLEUR DE SEL (V) .................................. 2.50
French breakfast radishes, sea salt, aïoli
Olives aux herbes (V) ................................................. 1.95
Black & Green French olives with herbs
Charcuterie Colette Sibilia
since 1911, Aux Halles de Lyon, Lyon
Rosette de Lyon au Jambon ................................................................. 3.75
Véritable Jèsu ..................................................................................... 3.50
Saucisson Sec .................................................................................... 3.50
Hure rémoulade .................................................................................. 2.50
Spiced cashews & peanuts
Native lobster, sea scallop, mussels & spinach ‘au gratin’, Classic shallot, cheese, mustard & Parmesan sauce
Pain Beurre ........................................................................ 1.25
Crisp slow proved baguette, Normandy butter
HUITRES SAUVAGES ............................................. EACH 1.75
Wild Maldon oysters from the Blackwater Estuary, shallot vinegar & lemon
GrilladEs | Grills
CONFIT DE SAUMON FUMÉ ........................................ 3.95
Served with a choice of sauce: Béarnaise | Hollandaise
Poivre Vert | Aïoli | Sauce Vièrge | Tomato & Harissa Relish
Artisan potted smoked salmon, horseradish, toasts
POULET NORMANDE AU VERT ................................... 9.95
French free range chicken supreme ‘on the bone’,
soft herbs & Rosemary
STEAK HACHÉ GARNI ................................................... 10.25
House hamburger, 200g aged Herons Farm beef
Potato & rosemary bun, aïoli, pickle, frites maison
Gruyère +1.00 Alsace Black Bacon +1.00 Roquefort + 1.50
Entrées | Starters
VELOUTÉ DE POTIRON EPICÉE (V) .......................... 4.50
Spiced Butternut squash soup, roast pumpkin seeds, sour cream & chives
BUISSON DE CREVETTES FUMÉES ............................. 4.95
ASSIETTE DE CHARCUTERIE ......................................... 6.75
Charcuterie selection from Madame Sibilia, Veal tongue rémoulade, goose
rillettes, cornichons
Artisan smoked shell on prawns, aïoli & lemon
MOULES FARÇIES ............................................................. 7.00
POTAGE LANDAISE .......................................................... 5.00
Grilled wild mussels in the open shell, garlic, breadcrumb & parsley
AUBERGINE BAYILDI (V) ................................................. 5.75
Smoked fish board I Shetland salmon mousse, Potted mackerel, Boulogne
Herring, Cods roe, cucumber & dill
Rustic white bean, duck & ham soup, parsley & croûtons
Spiced aubergine salad, harissa dressing, Greek yoghurt & croûtons
POISSONS FUMÉS ..............................................................7.25
ESCARGOTS À LA BOURGUIGNONNE .................... 6.25
OEUFS DE CAILLES ET CHAMPIGNONS (V) ........... 7.95
HUITRES SAUVAGES - LES SIX ..................................... 9.50
FOIE GRAS EN BALLOTINE .......................................... 8.75
Six ‘petit gris’ snails, parsley, tarragon & garlic, crisp baguette
Six Wild Maldon oysters from the Blackwater Estuary,
shallot vinegar & lemon
Quail eggs, wild mushrooms, duxelle, puff pastry & hollandaise
Traditional duck liver terrine, artichoke heart & fine beans,
walnut & xérès dressing
Enjoy with a 50ml glass of Coteaux du Layon dessert wine + 2.50
COCKTAIL DE CRUSTACES .............................. 6.75 / 10.75
Shellfish cocktail, crayfish & crevette, lettuce, marie rose
ST. MARCELLIN,
BETTERAVE ET ENDIVE (V) ............................. 7.50 / 10.50
St Marcellin cheese, roast Cheltenham & chioggi beetroot, chicory &
watercressgrain mustard & walnut dressing
Crisp heart lettuce, smoked chicken, Caesar dressing,
Parmesan & croûtons
HARENGS FUMÉS, POMMES A L’HUILE ................ 8.50
A wonderful classic - smoked Boulogne herrings,
warm charlotte potato, shaved onions, horseradish chantilly
www.provenderlondon.co.uk
Confit of duck, Montbeliard sausage, bone marrow, Alsace bacon,
haricots lingots, persillard crust
TAGINE D’AGNEAU AUX
FRUITS SECS CONFITS .................................................. 16.50
Slow cooked fillet of Heron’s Farm lamb, Moroccan spices
& dried fruits, couscous
Today’s fish of the day
BŒUF – 28 day Dry aged beef
Roast bone marrow, onion rings
Premier Scotch Angus Sirloin 250g .............................................. 17.50
Hereford Fillet 225g .................................................................. 22.50
BROCHETTES | SKEWERS
Spiced Vintage AAA Basmati
Choice of sauce - Béarnaise | Hollandaise I Vièrge I Harissa
FILET DE BŒUF À L’ANCIENNE ................................. 17.75
Hereford beef fillet, onion, courgette & red pepper
COQUILLES ST. JACQUES ET VENTRECHE ........... 18.75
LE PLAT DU MIDI
EXPRESS LUNCH
Scottish king scallop, ‘ventrenche’ bacon & onion
MONDAY TO FRIDAY 12.00 - 18.00
includes a glass of selected white or red wine or soft drink
Garnitures | sides
CROQUE MONSIEUR ............................................. 9.95
Gratin dauphinois................................................................................ 3.00
Pommes frites maison.......................................................................... 2.75
Extra fine green beans . ....................................................................... 2.75
Creamed spinach................................................................................. 2.75
Braised red cabbage .......................................................................... 2.75
Charlotte potatoes & mint . ................................................................ 3.00
Sicilian winter tomatoes & red onion ................................................. 4.50
Watercress & chicory, mustard dressing ........................................... 4.00
MADAME with a fried free range egg +1.00
POULET FUMÉ CÈSAR ...................................... 7.95 / 10.50
CASSOULET MAISON ..................................................... 14.95
POISSON DU JOUR ..................................... Market price
Free range Blythburgh ham, béchamel, gruyère & Parmesan,
Winter leaf salad, cornichons|
Salades | SaladS
PLATS MIJOTÉS
SLOW COOKED
MOULES MARINIÈRE FRITES .............................. 11.75
Wild Welsh mussels, shallots, Normandy butter, white wine &
parsley, Pommes frites maison
A discretionary service charge of 12.5% will be added, includes vat @20%