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| lunch menu & pre theatre | |
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Cream of celery and stilton soup Terrine of ham hock and chicken, balsamic vinaigrette Warm salad of smoked haddock and leek, lemon and dill dressing Blanquette of turkey with white truffle flavoured cream sauce with winter vegetables Braised shank of lamb with dauphinoise potatoes Poached medallion of salmon with creamed leeks, light butter sauce Selection of French and British cheeses Homemade ice creams and sorbets Saut apple in caramel sauce encased with a feuille de brick 15.50 for two courses 18.50 for three courses |
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