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    This document contains the menu for a 3-course lunch at a restaurant. It includes options for a starter, main course, and dessert. For £45, diners can choose from broccoli velouté, quail eggs, or snails as a starter. Main courses include plaice, ox cheek, or gnocchi. Dessert options are an orange-caramel biscuit or an apple and pineapple vacherin. Two glasses of wine are included with the meal.

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    lunch_hour

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    This document contains the menu for a 3-course lunch at a restaurant. It includes options for a starter, main course, and dessert. For £45, diners can choose from broccoli velouté, quail eggs, or snails as a starter. Main courses include plaice, ox cheek, or gnocchi. Dessert options are an orange-caramel biscuit or an apple and pineapple vacherin. Two glasses of wine are included with the meal.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    27 views1 page

    Lunch Hour

    Uploaded by

    bluebabboon9823
    This document contains the menu for a 3-course lunch at a restaurant. It includes options for a starter, main course, and dessert. For £45, diners can choose from broccoli velouté, quail eggs, or snails as a starter. Main courses include plaice, ox cheek, or gnocchi. Dessert options are an orange-caramel biscuit or an apple and pineapple vacherin. Two glasses of wine are included with the meal.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    of 1

    the lunch hour Amuse-bouche

    3-course menu £45


    2-course menu £39.50 •••
    BROCCOLI velouté, delicate royale
    Includes 2 glasses of wine - coffee & half a bottle of water
    Soft-boiled quail EGGS, brandade,“purple” dressing
    WHITE WINE
    Cookpot of Hereford SNAILS, CHESTNUTand country bacon
    2008 Bourgogne
    B. Bonin, France •••
    or
    2009 Soave Veneto Roasted fillet of PLAICE, shrimp and walnut crust
    Pieropan, Italy arbois wine sauce

    ••• Braised OX CHEEK, gratinated salsify, black olive jus

    RED WINE POTATO GNOCCHI, baby artichokes, fresh herb condiment

    2002 Haut-Médoc SEASONAL VEGETABLES cooked in a “cocotte”


    Château Bernadotte
    or
    •••
    2007 Yecla
    Colección
    Castaño, Spain IRISH TREAT

    ••• ORANGE-CARAMEL biscuit, ginger sorbet

    Freshly squeezed juice APPLE and PINEAPPLE contemporary vacherin

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