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Back to The Square
(6-10 Bruton Street, Mayfair, London, W1J 6PU )
Menu for The Square
| Sample a la carte | |
| Poached Irish Rock oysters with a coriander mousseline, pomegranate dressing and light curry cream Roast foie gras with a sweet and sour Eiswein glaze, blood orange and rhubarb Sauté of Scottish langoustine tails with Parmesan gnocchi and an emulsion of potato and truffle Ravioli of chicken wings with smoked onion confit, barbeque dressing and bacon foam Other starters are available. |
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| Roast seabass with Lyonnaise potatoes, smoked eel, horseradish and capers Ragout of Dover sole and oysters with lobster ravioli, sea kale and leek hearts Loin of West Country venison with a caramelised root vegetable croustillant, beetroot purée and pear Roast pigeon from Bresse with a buckwheat crepe roulade, creamed cabbage and Trompettes de la Mort Daube of beef with Lardo di Colonnata, smoked creamed potato, winter vegetables and red wine Other main courses are available. |
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| Warm truffled honey jelly with a hazelnut cream, Cannelés de Bordeaux and Mead Financiers Brillat-Savarin cheesecake with passion fruit and lime Banana parfait with a banana fritter, rum and raisin vinaigrette and raisin purée Roasted pears with caramelised wafers, salted caramel foam and “Dulche de Leche” ice cream Other desserts are available. |
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| 2 Courses £60.00 per person 3 Courses £75.00 per person |
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| Sample dinner menu | |
| - Velouté of field mushrooms with a soft poached egg yolk and a truffled brioche roulade - Sauté of scottish langoustine tails with parmesan gnocchi, trompettes de la mort and an emulsion of potato and truffle (£5.00 supplement) - Parfait of foie gras and chicken livers with salted peanut brittle and apple chutney - Warm salad of oxtail and snails with roasted bone marrow, grilled cauliflower and a friture of vegetables Other starters are available. |
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| - Roulade of Dover sole and langoustine claws ‘véronique’ - Roast pigeon from Bresse with creamed cabbage, ‘pommes rossini’ and Madeira - Loin of smoked West Country fallow deer with crushed celeriac and a vinaigrette of beetroot, green peppercorns, pickled pear and walnut oil - Roast calves sweetbreads with a feuillantine of onions and tongue and a sauté of kidneys with mustard - Roast leg of Pyrenean lamb with thyme and garlic (for 2 persons, £5.00 supplement per person) - Breast of chicken with truffled farfalle, chanterelles, salsify and cauliflower Other main courses are available. |
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| - Cocoa crème brûlée with griottine cherries and kirsch ice cream - Brillat-savarin and blood orange cheesecake with a terrine of rhubarb and mascarpone - Soup of tropical fruits with jellies, sorbets, crisps and shakes - Assiette of chocolate: bitter, milk and white - hot, warm and cold Other desserts are available. |
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| Three courses £65.00 per person | |
| Sample private dining menu | |
| Starter section 1 – choose 1 from this section: Velouté of parsley with Somerset snails, bone marrow and a warm savoury roulade Poached Irish Rock oysters with a coriander mousseline, pomegranate dressing and light curry cream Salad of skate and mackerel with sea kale, black rice, mussel beignets and whitebait A tasting of quail Starter Section 2 – choose 1 from this section: Lasagne of Dorset crab with a cappuccino of shellfish and champagne foam Sauté of Scottish langoustine tails with Parmesan gnocchi and an emulsion of potato and truffle Roast foie gras with a sweet and sour Eiswein glaze, blood orange and rhubarb Ravioli of chicken wings with smoked onion confit, barbeque dressing and bacon foam |
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| Main Section 1 – choose 1 from this section: Fillet of turbot with celeriac purée, savoy cabbage, caramelised trotter and lentils Roast seabass with Lyonnaise potatoes, smoked eel, horseradish and capers Ragout of Dover Sole and oysters with lobster ravioli, sea kale and leek hearts Fillet of John Dory with hand rolled Farfalle, Chanterelles, salsify and truffle Main Section 2 – choose 1 from this section: Roast calves sweetbreads with truffled creamed polenta, glazed lettuce and a casserole of shin and tongue Loin of West Country venison with a caramelised root vegetable croustillant, beetroot purée and pear Roast pigeon from Bresse with a buckwheat crepe roulade, creamed cabbage and Trompettes de la Mort Daube of beef with Lardo di Colonnata, smoked creamed potato, winter vegetables and red wine |
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| Choose 2 from this section: Warm truffled honey jelly with a hazelnut cream, Cannelés de Bordeaux and Mead Financiers Brillat-Savarin cheesecake with passion fruit and lime Fondant of bitter chocolate with caramel ripple ice cream Crème brûlée with grapes and sauternes Banana parfait with a banana fritter, rum and raisin vinaigrette and raisin purée Tarte fine of Russet apples with golden raisin purée and and vanilla ice cream Grapefruit and vanilla sorbet with fine fruit salad |
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| 3 Courses £85.00 per person Please choose 2 starters, 2 mains and 2 desserts to create a menu from which your guests may choose on the day. Please note individual orders are not taken. |
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| Sample lunch menu | |
| - Salad of salt cured foie gras with artichokes, hazelnuts and salsify - Ravioli of langoustine claws with a velouté of parsley |
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| - Roast loin of monkfish with pumpkin gnocchi, chestnuts and cauliflower - Assiette of free range chicken with truffle creamed potato, leek hearts and trompette de la mort |
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| - Warm citrus tart with lime ice cream - Crème caramel with candied grapes, raisin purée and sauternes - Cheese (£5.00 supplement or £10.00 as an extra course) |
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| 2 Courses £30.00 per person 3 Courses £35.00 per person |
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| Sample tasting menu | |
| A tasting of quail ***** Sauté of Scottish langoustine tails with parmesan gnocchi and a potato and truffle butter ***** Roast foie gras with a sweet and sour Eiswein glaze, blood orange and rhubarb ***** |
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| Fillet of turbot with celeriac purée, savoy cabbage, caramelised trotter and lentils ***** Loin of West Country venison with a caramelised root vegetable croustillant, beetroot purée and pear ***** Celery and apple jelly with celeriac purée and Vacherin foam ***** |
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| Brillat-Savarin cheesecake with passion fruit and mango ***** “Black Forest Soufflé” |
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| 8 Courses £95.00 per person 8 Courses plus wines £150.00 per person This menu is to be enjoyed by the entire table. |
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| Sample vegetarian tastin menu | |
| Velouté of parsley with a slow cooked egg and Chanterelles ***** Salad of cauliflower, artichokes and sprouting broccoli with truffle cream ***** |
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| Sauté of parmesan gnocchi with wild mushrooms and a potato and truffle emulsion ***** Hand rolled linguini with perigord truffle ***** Caramelised root vegetable croustillant with beetroot purée and roast shallots ***** Warm potato and celeriac jelly with truffle purée and vacherin foam |
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| ***** Brillat-Savarin cheesecake with passion fruit and banana ***** “Black Forest Soufflé” |
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| 8 Courses £95.00 per person 8 Courses plus wines £150.00 per person This menu is to be enjoyed by the entire table. |
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