Escoffier Room
  Example Menus  

 

Today you are being served by the

Professional Chef Students Level 2

 

 

Tasting Menu

£25.00

 

 

Amuse Bouche

 

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Foie gras terrine, smoked duck, pistachios, cherriess

 

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Movrvah

 (an art inspired dish)

 

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Pan fried sea bream,

Linguine,

Clams,

Vermouth and Butter sauce,

 

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Guinea fowl,

 Wild mushrooms,

Jerusalem artichoke, 

Tarragon Veloute, 

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Pre Dessert

 

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ÒDessertÓ 

 

 

 

Vegetarian Tasting Menu

£25.00  per person

 

 

Amuse Bouche

 

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Artichoke and gruyere terrine,

 pickled mushrooms and Piquillo peppers,

Roasted garlic on toast

 

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Morvah

 (art inspired dish)

 

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Butternut squash cannelloni,

Coconut and Ginger Veloute,

 

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Aubergine, mozzalla and basil,

 Puy lentils,

Sherry dressing

 

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Pre Dessert

 

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Dessert

 

 

 

 

 

 

Escoffier Room Christmas Menu

£35.00  per person

 

 

Smoked Salmon and Seafood Terrine

or

Guinea Fowl and Forie Gras Boudin, White Beans and Cepes

or

Jerusalem Articoke and Parsley Rissotto, Beurre Noisette Veloute

 

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Roasted Breast of Turkey, Wrapped in Pancetta,

Confit Leg, Chipolata, Seasonal Vegetables,

Cranberry and Bread Sauce

or

 Fillets of Sole Filled with Brown Shrimp and Herbs,

Pommes Vapeur, Cardinal Sauce 

or

Venision, Stilton Dauphinoise, Roasted Quince and Port Sauce,

or

Wild Mushroom and St. Marcelin Tart, Spinach and Pine Nut Royale,

Warm Truffle Dressing,

 

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Traditional Christmas Pudding and Brandy Cream

 or

 Spiced Jaffa Slice 

 or

 Selection of Cheese with Port Wine Jelly

 

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