Transcription of C PRIX- FIXE
1 LUNCH AND DINNER MENU. C RU S TAC E A PRIX- fixe . 2 C O U R S E S 3 C O U R S E S Tankard of Black Velvet' White Onion Soup or Salmon Rillettes creamed horseradish Oysters Seared Pollock or Venison Meatballs or Souffl Suisse Jersey Rocks Colchester Natives each each Coffee & Hazelnut clair or Amalfi Lemon Sorbet Shellfish Whelks 1/4pint of Atlantic Prawns with mayonnaise ENTR ES. Cocktail of Prawns & Avocado FISH. Isle of Skye Queen Scallops, Kedgeree, poached egg Oriental Dressing (9) Goujons of Haddock tartare sauce Dressed Dorset Crab Smoked Haddock Monte Carlo Crevettes Roses, Sauce poached egg, tomato concasse Marie Rose' (6) Fillet of Salmon puy lentils, salsa verde Petit Plateau de Fruits de Mer Fish of the Day fully garnished Native Lobster half whole medium cut chips, samphire, tarragon vinaigrette Soups Fillet of Lemon Sole Grenobloise' White Onion Soup, Fourme d'Ambert Toast (V) M E AT.
2 Chicken Soup with Dumplings The Wolseley Hamburger Salt Beef & Mustard on Rye Chicken Soup with a Half Salt Beef Sandwich Choucroute l'Alsacienne sauerkraut, pommes vapeur H O R S D ' OE U V R E S Coq au Vin, Creamed Potatoes for one for two Roast Corn-Fed Half Chicken morels & Madeira sauce Portobello Mushroom & Goats' Cheese Tart (V) Calf's Liver and Bacon melted onions, sauce Robert Eggs Benedict small large STEAKS. Chopped Liver ~ Avocado Vinaigrette Ayrshire 30 day dry aged Aberdeen Angus Matjes Herrings Flat Iron ~ Entrec te beetroot and horseradish served with b arnaise sauce, gem heart salad, pommes frites Goujons of Haddock tartare sauce Chateaubriand pp for two (minimum 40 minutes). medium cut chips, bone marrow & king oyster mushrooms Croustade of Quail Eggs & Hollandaise (V).
3 Severn & Wye Oak- Smoked Salmon SCHNITZELS. Wiener large small Seared Scallops celeriac pur e and pancetta Holstein anchovy, capers and fried egg large small Steak Tartare small large with salad and frites C HEE SE ~ S AVOURIE S. Escargots la Bourguignonne au Pastis 18 month Aged Comt , Truffle Brie, Bleu de Basque 1/2 dozen Baked Camembert with crusty bread Welsh Rarebit / ~ Buck Rarebit / C AV I A R P TISSERIES & D ESSERTS. Lobster & Caviar Omelette Adrian' clairs from ~ The Wolseley Bronzed Truffles Sturia Oscietra Sturia Oscietra Prestige *Mint & Chocolate Macaroons ~ Vanilla Millefeuille 30g: 30g: Cr me Br l e ~ Black Forest G teau ~ Treacle Tart served with blinis and sour cream Baked Vanilla Cheesecake ~ Chocolate Pot de Cr me The Wolseley Fruit Crumble with custard Apfel Strudel with calvados cr me Chantilly SA L A D S.
4 I CE C REAM C O UPES. Chopped Vegetable & Cheddar Salad (V) Amalfi Lemon Sorbet Superfood Salad Squash (V) one large scoop of Amalfi lemon sorbet, confit lemon compote, vanilla tuile celeriac, carrot, beetroot, kale & spiced pistachio Chocolate Li geois Chopped Chicken & Tarragon Salad vanilla and chocolate ice creams, whipped cream and bitter chocolate sauce Salad Ni oise Lucian pistachio, hazelnut and almond nougatine ice creams, V E G E TA R I A N whipped cream and butterscotch sauce Roast Celeriac Steak with Puy Lentils and Walnut Pesto Banana Split Fried Duck Egg, Bubble & Squeak with Wild Mushrooms caramelised banana, vanilla ice cream, whipped cream with bitter chocolate sauce and flaked almonds Gnocchi, Pumpkin, Sage & Trompette de la Mort Souffl Suisse gem heart salad C A K ES.
5 Aubergine Schnitzel with Mayfield Cheese *Apple & Poppyseed Cake Sandwiches and Patisserie available from the Caf Menu. The Wolseley Battenberg ~ Carrot Cake *Some of our p tisseries, desserts and cakes are wheat free; Baked Lemon Meringue Tart ~ Sachertorte for nut allergies please ask your waiter for guidance. Please inform your server if you have any food allergies or special dietary needs. 93. 93. A discretionary 15% Service Charge will be added to your bill. Cover Charge Prices include VAT No Flash or Intrusive Photography please.
