Loading...
Back to Clos Maggiore
(33 King Street, Covent Garden, London, WC2E 8JD )
Menu for Clos Maggiore
| Sample a la carte | |
| Pumpkin and pinenut soup parmesan biscuit & truffle oil £6.90 Rémoulade of Dorset crab with marjoram celeriac & granny smith apple £10.50 Terrine of partridge, teal, pheasant & hare Muscat grape marmalade & hazelnut bread £9.90 Pan fried duck foie gras & stuffed chicken wings ragoût of lentilles du puy with cabernet sauvignon vinegar £11.50 Other starters are available. |
|
| Oven roasted Maine lobster medallions & mousseline etuvée of winter vegetable, cognac scented lobster bisque £19.80 Treacle caramelised breast of Gressingham duck glazed turnip, ruby port sauce £17.50 Roasted rack of Elwy valley lamb & confit belly casserole of seasonal vegetables, jus with extra virgin olive oil (for two) £ 36.50 Slow cooked Charolais beef cheek crushed ratte potato, bay leaf & hermitage sauce £17.50 Roasted fillet of “Duke of Westminster” venison prune and Swede gratin & bitter chocolate sauce £18.50 Hand rolled tagliatelle Périgord truffle cream £16.50 Other main courses are available. |
|
| Tahiti vanilla dôme, succès biscuit raspberry sorbe t£6.50 Vanilla pannacotta with black currant sorbet £5.90 Lemon Chiboust cream and pistachio feuillantine, green apple & lime sorbet £6.50 Chocolate & coffee layered cake, expresso ice cream £6.90 Other desserts are available. |
|
| Sample set menu | |
| - Sardine (tomato and sardine terrine, confit shallots, young leaves) - Lentil (chilled green lentil and fresh mint velouté with sesame soldier) - Duck (smoked duck and celeriac rémoulade tart, pommery mustard) |
|
| - Quail (roasted quail, spatzle and summer cabbage) - Sea bream (pan-fried sea bream, braised fennel and Boulangère potatoes) - Gnocchi (ricotta cheese gnocchi, Fricassée of Mousseron mushrooms, New Season peas & broad beans) |
|
| - Jurançon Uroulat, Charles Hours 2003, South West France (supp 4.00) - Chilled “Maras des Bois” strawberry soup, soft red fruit Crémeux - Coconut semi-freddo, carpaccio of pineapple with passion fruit jelly - A selection of ice cream & fruit sorbet Or - European Artisan cheeses served with hand baked biscuits, walnut bread & quince jelly (supplement £3.50) |
|
| 2 Courses £16.50 per person 3 Courses £19.50 per person This menu is available Mon – Fri for lunch between 12pm - 2:30pm |
|
| Sample tasting menu | |
| - Terrine of foie gras & confit chicken wings toasted hazelnut & raisin bread * * * * - Chargrilled wild scallops crushed ratte potatoes & autumn black truffle * * * * - Slow cooked fillet of Cornish cod glazed with ricotta & burgundy snails fricassée of Swiss chard à la provençale, chicken jus |
|
| - Roast fillet of “duke of Westminster estate” venison, parsnip purée & sour cherry sauce | |
| - - European artisan cheeses hand baked biscuits, walnut & raisin rye flour bread with quince jelly * * * * - Lemon & raspberries “ile flottante” |
|
| Six course tasting menus £60 per person, with matched wines £110 per person A selection of dishes from head chef Marcellin Marc, to be taken by the whole table Available for lunch & dinner from 6.30pm to 10.00pm |
|
| Sample vegetarian tasting menu | |
| - Chilled gaspacho “andalouse” * * * * - Etuvée of asparagus & new season morels ricotta gnocchi & cooking juices with marc of gewürztraminer |
|
| - Hand rolled tagliatelle with truffle cream summer black truffle shavings * * * * - Mille feuille of aubergine caponata & panisse artichoke barigoule & basil vinaigrette |
|
| - European artisan cheeses, hand baked biscuits, walnut & raisin rye flour bread with quince jelly * * * * - Lemon & raspberries “ile flottante" |
|
