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Starters
Chilled Galia Melon Filled with Strawberries
Perfumed with Muscat Wine
Escargot Bourguignon with Wild Garlic Butter and Dry Vermouth
Grilled Goat's Cheese on Mediterranean Roasted Vegetables
Chicken Liver and Cointreau Pâté
Sauté of Wild Mushrooms en Croûton
With Truffle Oil and Parmesan Shavings
Wafers of Parma Ham with Honeydew Melon
Fresh Asparagus with Hollandaise or Butter
Prawn Cocktail
Juicy Prawns on a Nest of Fine Leaves Coated with Marie Rose
Avocado Pear with Crab and Lime Mayonnaise
Goujons of Sole with Lime Tartare Sauce
Traditional Oak Smoked Salmon
With Capers and Lemon Wedge
Grilled King Prawns with Garlic, Ginger and Parsley
Shellfish Bisque with Garlic Croûtons and Crustacea Oil
Fish
Scotch Salmon, Grilled or Poached
Grilled Escalope of Salmon with Asparagus Tips and Champagne Sauce
Roasted Fillet of Seabass
With Mustard and Chive Sauce
Pan Fried Monkfish
Crème Fraîche, Garlic, Dry White Vermouth with Fresh Rosemary
Grilled Trânche of Halibut
With Orange Sauce and Capers
Dover Sole, Grilled or Meunière
Vegetarian
Tagliatelle with Spinach in Creamed Mascapone Cheese Sauce
Mushroom, Onion and Broccoli Stroganoff
With Curry Cream
Walnut and Lentil Croquettes
With Curry Cream
Poultry
Chicken House on the Bridge
With Cream, Mushrooms and Fresh Asparagus
Chicken Suprême Chasseur
Served with Mushroom and Hunter Sauce
Breast of Magret Duck with Rich Orange and Grand Marnier Jus
Confit of Duck with Honey and Apple Sauce
Veal
Veal Milanese Served with Pasta
Veal with Wild Mushrooms in Sage and Chablis
Lamb
Fillet of Lamb en Croûte
With Red Wine and Redcurrant Jus
Roasted Rack of English Lamb
With Pomme Dauphinoise, Garlic and Rosemary Jus
Beef
Grilled Sirloin Steak with Café de Paris Butter
Sirloin Steak
With Oyster Mushrooms, Garlic and Cream Sauce
Tournedo Rossini
Prime Fillet Steak Served on a Croûton Topped with Pâté and Madeira Jus
Filet au Poivre
In Regency (Port and Stilton) Sauce
Châteaubriand (for two)
Finest Fillet of Scotch Beef Flambéed in Brandy
Bouquetière of Fresh Vegetables and Potatoes
Salads
Mixed or Green Leaf Salad
PLEASE ORDER ALL HOT DESSERTS WITH YOUR STARTERS AND MAIN
COURSE
Dessert
Flambées (please order with your starter and main course)
The House on the Bridge Specialities (for two)
Crêpes Suzette
Crêpes with Strawberries and Kirsch Topped with Cream
(for two)
Selection of Fruit Sorbet and Ice Creams
Basket of Fresh Fruits
Fresh Fruit Berries
Selection of Desserts presented at your Table
Cheese
Fine Selection of British Isle and French Cheeses
Served with Celery and Fresh Fruit
Beverages
Served with Luxury Chocolates
Infusions
Indian Tea
China Tea
Espresso Coffee
Filter Coffee
Cappuccino Coffee
Liqueur Coffee
We are pleased to offer a lounge for guests wishing to smoke cigarettes and cigars
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