Sample Lunch Menu 2010

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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