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Back to Belvedere Restaurant
(Holland Park, Holland Park, London, W8 6LU )
Menu for Belvedere Restaurant
| Sample a la carte | |
| Velouté of celery, oeufs mollets, chervil Parfait of foie gras en gelée, toasted poilâne Tartare of mackerel à la niçoise, toast Melba Confit of salmon, cauliflower cream Maison Prunier New season’s asparagus, sauce ravigote Hors d’oeuvres à la Bordelaise |
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| Grilled tuna with aubergine caviar sauce vierge au basilic Smoked haddock, Jersey Royals, beurre blanc à la Nantaise Wing of skate with clams, jus à la parisienne Daube of Aberdeen Angus à l’ancienne pomme purée, garnish provençale Poulet noir with morilles, sauce Albufeira Roast venison with redcurrants sauce Grand Veneur |
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| A selection of desserts is available. | |
| Sample canape menu | |
| - Mini beef burgers - Satay chicken - Lamb and pepper kebab - Cornette of parma ham and celeriac - Onion bhaji - Marinated Tuna with sesame - Choux fromage - Brochette of fillet steak, pepper sauce - Crab spring rolls - Brochette of Langoustine and pineapple - Bagel with smoked Salmon, cream cheese and chive - Yorkshire pudding, roast beef and horseradish cream - Vegetarian samosas - Lobster cocktail croustade - Lamb kofta - Bouchee pizza - Croustade of crab and avocado - Croustade of fromage blanc and caviar - Tartlett of Salmon tartar - Beignet of Oyster - Sesame prawns on toast - Mini jacket potatoes - Smoked Salmon with fromage blanc - Vegetable brochette - Chipolata (hot dog style) - Thai fish cake |
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| Select only 10 varieties from the selection below. 15% service charge added to final bill £35 per person for 10 items £9 per person for 3 items |
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| Sample set menu 1 | |
| - Parfait of foie gras truffee en gelee, toasted poilane - Veloute of celery a la royale - Ballotine of salmon with herbs, salad of wild sorrel, langoustines |
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| - Sole grille a la forrestiere, pomme puree fumet of red wine - Magret of duck Marco Polo quatre poivres sauternes roasting juices - Daube of Aberdeen Angus a l''ancienne Bourgogne garnish, fumet of red wine |
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| - French farmhouse cheeses - Gelee of red fruits, sirop framboise - Lemon tart - Glace prune and armagnac |
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| 3 courses with coffee £40 per head - Lunch £50 per head - Dinner |
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| Sample set menu 2 | |
| - Blinis a la russe, sevruga caviar (£25 Supplement) - Salad a la russe, cornish crab, sauce mayonnaise - Papillotte of smoked salmon claudine - Aspic of oysters & watercress - Parfait of foie gras en gelee - Terrine of foie gras with green peppercorns en gelee de sauternes (£10 supplement.) - Asparagus with sauce hollandaise - Creme dubarry with sea scallops & truffle - Soup of red mullet with saffron & rouille - Grilled Canadian lobster with herbs & sauce bearnaise (£10 supplement.) |
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| - Grilled lobster with herbs & garlic, sauce bearnaise (Supp. £10 Canadian, £20 native) - Gratinee of cod a la viennoise, sabayon of champagne - Coulibiac of salmon a la russe, sauce mousseline - Tranche of salmon with herb crust & sabayon of chives - Smoked haddock colcannon, poached egg & sauce bearnaise - Grilled lemon sole, sauce tartare (served on the bone) - Fillet of seabass, artichokes barigoule, beurre tomate - Roast rib of Aberdeen Angus, Yorkshire, creamed & jus viande - Roast loin of veal a la forrestiere, gratin dauphinoise, jus gras - Roast saddle of lamb rognonade, pomme puree, sauce perigueux - Fillet of Aberdeen Angus en croute strasbourgeoise, sauce perigourdine - Roast rump of lamb with clams, haricot blancs, jus gras with parsley - Roast free range chicken a l''anglaise - Haunch of venison en daube, celeriac puree, fumet red wine & bourgignonne garnish - Thyme salted pork with apple sauce, pomme puree, jus a la marjorame |
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| - Souffle of raspberries & sauce cardinal - Souffle of caramel, glace beurre de Paris - Glace nougatine & sauce chocolate - Lemon tarte - Fresh fruit in Champagne jelly, syrup of passion fruit - Tarte sablee of bitter chocolate - Tarte tatin of apples with cinnamon - Tarte tatin of pears with vanilla - Bread & butter pudding, creme anglaise - Creme brulee - granny Smith - Tarte prune & Armagnac - Oeuf a la neige praline rose, creme anglaise |
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| 3 courses with coffee £50 per head - Dinner £40 per head - Lunch 15% Gratuity will be added to the final bill |
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| Sample set menu 3 | |
| - Creme Dubarry with Smoked Salmon - Game Terrine, Sauce Cumberland |
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| - Smoked Haddock ‘‘Monte Carlo’’ - Pheasant Choucroute |
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| - Pear Tart ‘‘Bordaloue’’ - Gelee of Red Fruit - Farmhouse Cheeses |
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| 2 Courses for £14.95 per head 3 Courses for £17.95 per head |
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| Sample Valentine''s day menu | |
| Grilled sea scallop, sauce vierge Or Cream of cauliflower & truffle soup Smoked salmon, properly garnished, brown bread & butter Or Terrine of foie gras with salad of crudités, brioche toast Or Asparagus vinaigrette |
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| Fillet seabass, baby fennell, vegetable nage & Sevruga caviar Or Cassoulet of legumes vert, preserved lemon & cherry tomatoes Native lobster, garlic butter, sauce Béarnaise, buttered broccoli Or Roast fillet of beef, Dauphinoise potatoes, French beans, peppercorn jus Or Tomato & black olive tart, basil coulis, rocket salad |
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| Pear & cinnamon tarte tatin Or Passion fruit tart Or Chocolate & digestive terrine with raspberries& raspberry sorbet ***** Coffee and chocolate |
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| £75.00 per person A discretionary 15& service charge will be added to your bill. |
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