A La Carte

 
Seafood Salad 2014 (188 x 250)  OB oyster focus 2014 (188 x 250)   Sole meuniere 2014 (188 x 250)
 
 
 
 

 

 

Colchester Natives

½ doz 24.00 / doz 48.00

Rockefeller

½ doz 16.50

 

 

––– OYSTERS –––

 Tralee Native

 ½ doz 24.00 / doz 48.00

 Beau Brummell

½ doz 16.50

 

 

 

Jersey Rocks

½ doz 13.50 / doz 27.00

Kilpatrick

½ doz 16.50

 

––– CRUSTACEA AND MOLLUSCS –––

Dressed crab  19.00/28.50       Native lobster cocktail  35.00       Prawn cocktail  15.50

1/2 doz Cherry Stone clams  19.50       Cold or warm potted shrimps  14.00

Avocado pear and white crab  16.00       Scallops, fennel and confit orange  23.00

Scottish langoustine Cold, cocktail or meunière  34.00

 

 

 

Naccarii

30g  40.00       50g  67.50

125g  165.00

 

––– CAVIAR –––

With buckwheat blinis and sour cream

Royal Belgian Oscietra

30g  52.00       50g  86.00

125g  210.00

 

 

 

Beluga

30g  160.00       50g  268.00

125g  660.00

 

––– SOUPS ––

Cauliflower and Bramley apple  8.50       Lobster bisque  14.00       Beef consommé  10.00

 

––– SMOKED FISH –––

Lincolshire Eel  18.00     

  London smoked Faroe Island sustainable salmon with a sweet beech wood and juniper taste
 
 Traditional London salt cure that gives the salmon a gamey, creamy texture and a taste recognisable for centuries
 
 A lighter modern touch that brings a round and sweet flavour with a hint of oak smoke

 

––– APPETIZERS –––

Twice baked Cropwell Bishop Stilton soufflé  16.00

White Alba truffle and scrambled eggs  60.00

Deep fried whitebait and tartar sauce  10.00

Marinated salmon, dill and mustard sauce  19.00

Seafood salad  46.00

Steak tartare  14.00/30.00

Terrine of foie gras, apple and Riesling jelly  23.00

 

––– FISH & SHELLFISH –––

Plaice  Grilled – Meunière – Fried  23.00

Halibut  Grilled – Poached  32.00

Wild turbot  Grilled – Poached  49.00

Native lobster  Grilled – Newburg – Thermidor – Cold  60.00

Wild sea bass  Grilled - Pan fried  32.00

 

––– SOLE –––

Dover sole  Grilled – Meunière – Poached  48.00

Lemon sole Veronique  28.00 

Goujons, tartare sauce  27.00/48.00

 
 

––– GAME –––

Roast Grouse  28.00        Roast Grey partridge  30.00

Roast teal, curly kale, turnip and juniper  32.00

 
 

––– MEAT AND GRILLS –––

Carving trolley of the day 25.00

Lamb cutlets, mint jelly  29.00       Rose County beef fillet  32.00

Lamb kidneys and bacon  18.00       Mixed grill  28.00

 

––– OMELETTES –––  

Smoked salmon and chives  17.50         Caviar  45.00       Lobster and crab  31.00

 

––– VEGETARIAN –––

Sharpham Park spelt risotto, pumpkin and sage  17.50

Wild mushroom, salsify, artichoke and truffle pie  18.50

––– VEGETABLES –––

French beans  4.75       Leaf spinach  5.00       Garden pea puree  4.75

Buttered carrots 4.75       Cauliflower cheese  5.00       Red Cabbage  5.00

Potatoes: fried, creamed, roast or boiled  4.50       Gratin Dauphinois 5.00       Truffle creamed potatoes  8.00

 

––– SALADS –––

Pickled cucumber   4.00       Endive, mustard and walnuts  4.50       Mixed leaf  4.75

Tomato, shallot and basil  5.50       Roquette and Parmesan  6.00

 

––– CHEESE AND SAVOURIES–––

Selection of British farmhouse cheese  14.00

Soft herring's roe on toast  13.50

Welsh rarebit  11.00       Scotch woodcock  12.75

Angels on horseback  15.00

Anchovies on toast  11.00       Field mushrooms on toast  11.00

 

––– ICE CREAMS AND SORBETS –––

Ice creams  8.50  

Vanilla, ginger, salted caramel or chocolate

Sorbets  8.50  

Lime, raspberry, Granny Smith apple, mango or passion fruit

 

––– DESSERTS –––

Wiltons Christmas pudding  10.00     

Apple and rhubarb crumble tart with vanilla custard  10.00

Amedei chocolate fondant, lovage ice cream  10.00

Fresh fruit salad  10.00

Walnut and coffee parfait  10.00

Vanilla crème brulée with poached Winter fruits  10.00

Blackcurrant soufflé with white chocolate ice cream  10.00

 

––– TEA AND COFFEE –––

Filter coffee  3.50       Espresso  3.75       Double espresso  4.25      Cappuccino  4.25

Fresh mint  4.50

Postcard Teas  4.50

English Breakfast, Earl Grey, Darjeeling, Lapsang Souchong, Garam Assam Chai

Green Tea, Camomile, Peppermint, Lemon Verbena

Selection of petit fours  7.00

 

 PDF A La Carte Menu

 

Prices include Value Added Tax
A discretionary service charge of 12.5% will be added to the bill