Terrine of Salmon with layers of Eggs & Herbs 4.75
Pasta Salad with Asiago & Toasted Pine Nuts 3.50
Pâté of Brandied Sweetbreads 4.75
Smoked Breast of Duck with Fresh fruit 5.50
Gravelaks. Fresh Salmon marinated with Sours & Tomato Dressing 6.00
Mussels in a Ravigote Sauce with Vermouth 5.00
Mushroom Pâté, Stilton Sauce 4.50
A Service of smoked Salmon 6.00
Bundnerfleisch. Air cured Sirloin served with Gherkins 6.00
Smoked Trout with Mustard Mayonnaise 4.50
Watercress & Feta Cheese 3.50
Seasonal Greens with Cracklings 3.50
Grapefruit & Avocado with an Orange & Sesame Seed Dressing 4.00 b
Boston Lettuce with Tomatoes & Scallions in a Hazelnut Oil Dressing 3.50
Gorgonzola & Pesto Polenta with Fresh Tomato Sauce 4.50
Quenelles of Shrimp and Lobster Mousseline 6.00
Sweetbreads with Melon in Saffron Cream 6.00
Cream of Leek with stilton 3.25
Chicken Bouillon with Summer Vegetables. Served with Rouille 3.25
Iced Tomato with Basil Sorbet 3.00 Chilled Fresh Fruit & Berry Soup 3.00
Poached Fresh Salmon with Watercress Mayonnaise 13.00
Lobster & Shrimps in a Tarragon & Chive Dressing 19.00
Duck Salad with Toasted Almonds & Oranges in a Plum & Sour Cream Sauce 14.00
A Sampling of Patés, Cold Cuts, Smoked Fish & Salads 15.00
Fillets of Fresh Trout Lapland. Sautéed in Butter with Cream & Fresh Dill 13.50
Poached Fresh Salmon, Champagne Mousseline 15.00
Mousse Of Fresh Salmon on Branched Spinach, Dilled Hollandaise 16.00
Fricassée of Lobster & Shrimps with Sauternes 22.50
Supreme of Chicken stuffed with a Mousse of Sun Dried Tomatoes, herbed Tomato Sauce 14.00
Collops of Veal Sautéed with Tarragon & Oyster Mushrooms a la Creme. Rosti Potatoes 16.00
Medallions of Sweetbreads cooked with Pineau des Charentes & Apricots 15.00
Roast Supreme of Free Range Capon 15.00
Beef Tenderloin Tips Sautéed with Dill & Sour Cream 16.00
Roast Rack of Lamb with Rosemary, Savory, Thyme & Garlic 18.50
Three Paillards Chicken, Veal, Beef 16.00
Fenton's Lamb Chops. Stuffed with Minced Lamb Mixed with Rosemary & Garlic Served with Deviled Sauce 16.00
Medallions of Veal Kidneys served with a Green Peppercorn & Mustard Sauce 14.00
Sirloin Steaks: 8ozs. 15.75 10ozs. 17.25
Filet Mignons: 6ozs. 15.75 8ozs. 18.75
Beef Marrow in Madeira or Herb & Shallot Butter when served with Steaks 1.75