A la Carte menu
STARTER
Fillet of red mullet with garlic purée, red wine reduction, croustade of goats cheese, confit tomato and basil
Carpaccio of hand dived scallops with finger lime, ginger, apple and coriander
Warm salad of native lobster tail and spring vegetables (supplement £10)
Seared foie gras with vegetables confit in Muscat, purée of golden raisins
Pot roast quail, crispy veal sweetbreads, foie gras, orange and hazelnut dressing
MAIN COURSE
Poached fillet of turbot with lemon purée asparagus and oyster leaf
Griddled fillet of sea bass with artichokes, tomato, olives and aubergine purée
Saddle of Lune Valley lamb with braised peas, onions and lettuce
Assiette of pork with asparagus and truffle
Rhug Estate brown chicken with potato gnocchi, asparagus, morels and roasted chicken emulsion
2 COURSE MENU £ 55.00
3 COURSE MENU £ 61.00
Please note that a minimum of two courses will be charged per person and a 12.5% discretionary service charge will be added to your bill
7-8 Park Place, St. James's London, SW1A 1LS | +44 20 7316 1615 | restaurant@stjameshotelandclub.com