Sample menu

Elystan Rose £12.50

Autumn pear bellini £9.95

Lemon verbena whiskey sour £13.00

Bacon vodka Bloody Mary £12.00

 

Lunch September 2017 –  2 courses £35, 3 courses, £42.5

 

Truffled parsley soup with a soft poached egg and girolles

Hand cut strozzapreti with summer truffle, girolles and parmesan

Cashew nut hummus with grilled cauliflower, green beans and a light curry dressing

Parfait of duck livers with camomile jelly, fig chutney and sourdough toast

Black figs with La Latteria burrata, prosciutto, fennel, pine nuts, basil and balsamic vinegar

Large green salad with shallots and mushrooms

****

Roulade of aubergine and sweet peppers with olive gnocchi, goats curd, datterini tomatoes and pesto

Scorched Roscoff onion with a sauté of wild mushrooms, wilted greens, crisp potatoes and parmesan

Cornish red mullet with saffron, fennel and tomato risotto

Fillet of sea bream with spiced aubergine, poppy seed hummus, cumin and lemon

Breast of chicken with coco beans, smashed tomatoes and courgettes, girolles, spring onions and pesto

Hand rolled papardelle with pulled lamb shoulder, melted onions, runner beans and mint

Roast breast of grouse with crushed root vegetables and a croustillant of the leg with elderberries (£10.00 supplement)

****

Damson soufflé with bay leaf ice cream

Rocky road ice cream

Roasted figs with goats milk ice cream, citrus beignets and lemon thyme

Ice creams – Vanilla, bay leaf, almond affogato

Sorbets – Raspberry grapes, damson and gin, blackberry

Aged Beaufort with pear and honey truffle

****

Coffee and chocolate truffle £7

Sample menu

Elystan Rose £12.5

Lemon verbena whiskey sour £13

Autumn pear bellini £9.95

 

Velouté of Ceps with a thyme chantilly and a garlic brioche roulade 19

Baked white beetroot with hazelnut pesto, black truffle, pickled pear purée and curd 24

Thinly sliced Brittany artichokes with a truffled tartare of aged beef and tête de Moine 28

Ravioli of crayfish, girolles, chicken and tarragon with sweetcorn, cabbage and barbecue oil 26

Dressed Cornish crab with sweet peppers, cucumber, spring onions and gazpacho dressing 30

Cashew nut hummus with roasted cauliflower, nut milk, green beans and a light curry dressing 21

Black figs with La Latteria burrata, prosciutto, fennel, pine nuts, basil oil and balsamic vinegar 22

Large green salad with shaved mushrooms, shallots and herbs 15

****

Scorched Roscoff onion with wilted greens, crisp potatoes and a sauté of ceps, trompettes de la mort and girolles 28

Roulade of aubergine and sweet peppers with olive gnocchi, goats curd, datterini tomatoes and pesto 21

Fillet of sea bream with aubergine, currants, poppy seed hummus, cumin, coriander and lemon 31

Fillet of red mullet with cockles, coco beans, nduja, tomato, courgettes and garlic 37

Roast calves sweetbreads with cauliflower mushrooms, crushed celeriac, roasting juices, almonds and butternut 39

Breast of grouse with crushed root vegetables and a croustillant of the leg with elderberries 37

Loin of west country lamb with garlic purée, olive gnocchi, tomatoes, courgettes and basil 36

****

Blackberry pavlova 12

Brillat Savarin cheesecake with strawberry grapes and yoghurt 13

Roasted figs with goats milk ice cream, citrus beignets and lemon thyme 12

Bitter chocolate mousse with cocoa tuiles, milk ice cream and salted caramel 14

Lemon tart with plum sorbet 12

Pineapple Tart Tatin with lime ice cream 14

Ice creams 12

Vanilla, almond affogato, fig leaf, almond

Sorbets 10

Damson and sloe gin, blackberry, strawberry grape

Selection of British cheeses 20

Sample menu

 

Elystan Rose £12.50

Autumn pear bellini £9.95

Lemon verbena whiskey sour £13.00

Bacon vodka Bloody Mary £12.00

 

Truffled parsley soup with a soft poached egg and girolles

Smoked mackerel rillettes with pickled cucumber, crème fraîche and horseradish

La Latteria burrata with late summer tomatoes, basil oil, green olives and shallot crumb

Parfait of chicken livers with spiced Fulham Palace fig chutney and sourdough toast

Mousseline of grouse with savoury onions, pearl barley and trompettes de la mort

Mixed sea food hors d’oeuvres (tartare of bream, smoked mackerel, crab, mussel beignets, clam showder)

****

Roast rump of aged Cumbrian beef with Yorkshire pudding and gravy

Roast leg of lamb with garlic creamed flageolet beans and kale

Sauté of tiger prawns with saffron risotto, glazed fennel and dill oil

Fillet of Cornish sea bream with sardine vinaigrette and a tart fine of tomato

Roulade of aubergine and sweet peppers with olive gnocchi and a pesto dressing

Hand cut strozzapreti with new season’s wild mushrooms and parmesan

Breast of grouse with crushed root vegetables and a croustillant of the leg with elderberries (£10.00 supplement)

****

Rice pudding soufflé with damsons

Tart Tatin of pineapple with lime ice cream

Apple crumble with vanilla ice cream

Fig leaf ice cream with blackberry drizzle, olive oil and thyme

Aged Beaufort with pear and honey truffle

3 courses £50.00