Chelsea Brasserie

“Winter”
Crab bisque with Armagnac Chantilly 7.50

Peppered yellow-fin tuna, endive and daikon salad, pomegranate vinaigrette 9.50

Venison carpaccio, pickled beetroot and wasabi dressing 10.75

Tempura of soft shell crab and chilli mayonnaise 10.50

Salad of goat cheese, violet artichokes, French beans and black olives, almond vinaigrette 7.75 (V)

Diver caught Scottish scallops with lime, chilli and ginger 12.50

Forman’s London cured smoked salmon, watercress and lemon 8.75

Terrine de foie gras with Poilâne bread 12.00

Recommended with a glass of Sauternes 2006 “Château la Fleur d’Or” 5.50

Coq au vin 17.50

Roast Icelandic cod, chanterelles, pomme Anna and spinach purée 17.75

Gressingham duck breast “au poivre”, roasted butternut squash and sour-sweet white cabbage 21.50

Fricassée of monkfish and mussels, squid tempura and saffron tomato sauce 24.00

Fillet of sea bass, olive oil mash, roasted courgettes and gremolata vinaigrette 19.50

28 day matured Hereford beef fillet (8oz), hand-cut chips and sauce Béarnaise 25.75

Whole Cornish Dover sole meunière 28.50

Roasted rack of Yorkshire lamb, gratin Dauphinois, honey roasted shallots and rosemary jus 23.75

Risotto with sautéed wild mushrooms and truffle oil 16.75 (V)

Side orders 3.50

Mixed leaves salad, French beans, Hand-cut chips, New potatoes

No GM produce has been used in this menu. Some dishes may contain traces of nuts A discretionary 12.5% service charge will be added to your bill