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Sample Lunch Menu 2010 Our private dining room seats up to 50 guests, or 80 for drinks.
Please ask reception for more information
First course Main course
Roast cod with Castelluccio lentils & mustard sauce 18
Baby artichokes with tomato & ‘bottarga’ 8
Grilled vegetables with buffalo mozzarella 8 King scallop with prawns, polenta & sautéed wild mushrooms 22
White crab meat with tomato & avocado 12 Wild sea bass with potato purée & porcini mushrooms 22
Pan fried goat cheese with French beans & sun dried tomato 9 Venison saddle with Swiss chard & chestnut sauce 19
Seared scallops with pear & mustard purée, beetroot dressing 12 Honey roast mallard duck breast with Jerusalem artichoke purée & black truffle 18
Sliced Parma ham buffalo mozzarella 9 Balsamic braised lamb shank with potato purée 18
Goose liver parfait 8
From the grill
Salad
Side salads 4 First course 8 Main course 12 Fillet steak 24 Rib eye steak 19 Tuna steak 18
Green leaf. Avocado, spinach, bacon. Tomato onion or mozzarella. Lamb cutlets 18 Wild salmon 19 Wild sea bass 22
Rocket & parmesan 5. Endive & gorgonzola. Franco’s mixed salad. Organic chicken paillard 16 Swordfish steak 16
Salad dressing made with extra virgin olive oil are; Lemon, Sun-dried tomato, Balsamic or Garlic
Vegetables & Potatoes
Sautéed with garlic, chilli or butter, or simply steamed 4
Soup, pasta & risotto
All our pasta is made in house where possible Steamed new potatoes Roast garlic potatoes Mashed potato
For main course portion size please add 3 to the price French Beans Spinach Broccoli
Borlotti soup 8 Fried courgettes 5 Brussel sprouts White truffle potato purée 6
Spaghettini with tomato & basil 9 Sautéed porchini mushrooms 6
Black Tagliolini with crab & courgette 12 Set Lunch Menu
First course
Linguine with lobster, sweet chilli, garlic & parsley 15
Buffalo mozzarella, tomato & fresh basil
Pheasant ravioli with rosemary sauce 12 Antipasto selection
Tagliolini with foie gras & shaved black truffle 14 Soup & Pasta
Onion Soup
Pappardelle with sautéed porchini mushrooms 14
Tagliatelle alla Bolognese
Barolo risotto with radicchio & taleggio cheese 14 Main course
Please allow 20 minutes preparation time Pan fried salmon with creamy spinach
Classic lasagna 14 Pork fillet with pea & bacon
Desserts from our ala carte menu
A 12.5% discretionary service charge is added to your bill for your convenience, 93% of which is distributed to staff through a system they control. The balance is Two courses 22 Three courses 26 Four courses 30
used to cover bank and credit card charges and other associated costs and from which we do not make a profit. All of our staff are paid at least the National Minimum
Wage before counting any tips or service charges you choose to pay. All prices include vat @ 15 % & are in pounds sterling
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