Menu

Main Seafood

  • Nobu-style marinated black cod. SS. ♥♥♥♥
  • Baked Troon cod (or salmon) with a pesto crust. GOAP-69. ♥
  • Grilled Dover sole. RSSLG-184.
  • Baked fillet of halibut (or salmon) with cabbage, smoked bacon and a tarragon cream sauce. WH-74. ♥♥♥
  • Steamed halibut and cabbage with a salmon gravadlax sauce [1 day in advance]. NBC-132.
  • Gurnard fillets with a potato, garlic and saffron broth. SLG-46.
  • Roast monkfish with crushed potatoes, olive oil and watercress. SLG-166.
  • Roast monkfish with cumin-roasted carrots and a spicy carrot juice sauce. IH-70. ♥♥♥
  • Masala-spiced monkfish with red lentils and pickled carrots and coconut. GP-BBC. ♥♥
  • La Mouclade (mussels in cream-curry sauce). SO-156.
  • Salmon with mustard and thyme with lentil ragout. NYT. ♥♥♥
  • Pan-fried salmon fillet with sorrel sauce. FFC-52.
  • Marinated sardines with roast potatoes and salsa verde. SCB-66.
  • Grilled scallops in the shell with toasted hazelnut and coriander butter. RSSLG-115.
  • Seared scallops with sweet and sour umbeboshi sauce. JPS-81.
  • Baked Whole sea bass with red pepper, tomatoes, anchovies and potatoes. SO-97.
  • Sea bass with rocket. GCP-85.
  • Grilled sea bass with Fennel and Lemon. BV-184.
  • Sea bream fillets in a honey and white win vinegar sauce. GCP-84.
  • Tuna rice bowls. HK-110. ♥♥♥♥
  • Tronçon of turbot with olive oil sauce vierge. SO-177. 

Main Meat

  • Chicken fricasée with vinegar and herbs. FFC-54.
  • Chicken with morel and sherry sauce. FFC-62.
  • Chicken with tarragon and cream. RC-77.
  • Lemon rosemary chicken. HK-119.
  • Black olive roast chicken. HK-124.
  • Gong Bao (Kung Pao) chicken with peanuts. LP-237.
  • Thai barbecue chicken. FTC-96.
  • Coq au vin. FFC-58.
  • Duck leg confit with flageolet beans. FFC-64. ♥♥♥
  • Duck breast with sweet potatoes. FFC-66.
  • Grilled marinated chicken breast with zucchini ribbons [1 day in advance]. FFC-56.
  • Lavender-rubbed duck breast with apricots and sweet onions. HF. ♥♥
  • Hamburgers with chips. ASF-354. ♥
  • Provencal rack of lamb with crushed peas. FFC-70.
  • Casseroled lamb with red wine and rosemary. WH2-102.
  • Rack of lamb. B&B-440.
  • Roast lamb with mustard and thyme. 30MC-171.
  • Roast leg of lamb with garlic and rosemary, baked in foil. WH-113. ♥♥♥
  • Lamb with spring onions. FEC-94.
  • Lamb chops with parsley, mint and olive sauté. HK-176. ♥♥
  • Porcini mushroom and spicy sausage risotto. WSR-76.
  • Spicy pork meatballs. A-371. ♥
  • Red pork curry (Thai). FTC-80.
  • Mixed sausage paella. NYT-2009-12-07. ♥♥♥
  • Stir-fried snow peas (mange tout) with soba noodles. NYT-2009-04-28. ♥♥♥
  • Steak Maman Blanc. FFC-74.
  • Seared steak and chips (New York Times version). NYT. ♥♥
  • Steak tartare with chips. D&D-423. ♥♥♥♥
  • Japanese-style beef steak. JPS-97. ♥♥
  • Grilled squab with celery root, black truffle Sauce, and foie gras. SCB-132. ♥♥♥♥

Main Vegetarian

  • Chanterelle mushroom risotto. IH-126. ♥♥♥
  • Baked pancakes with spinach, mushrooms and Gruyère. FFC-80. ♥♥♥
  • La vera pizza napoletana. GCP-206.
  • Tomato risotto. G-07-08. ♥♥

Accompaniments

  • Roasted cauliflower with apple  and dill. HK-192. ♥♥
  • Dauphinoise potatoes. WH-126. ♥♥♥
  • Lentil ragout. CIA-219.

Starters

  • Asparagus in a frothy tarragon sauce. HK-180.
  • Butternut squash and lemon soup. BV-99.
  • Carrot, Honey and Ginger Soup. WH-12. ♥♥♥
  • Roasted spiced chick-peas. 30MC-231.
  • Chorizo in olive oil and garlic. SS.
  • Spicy edamame. JPS-48.
  • Fennel and celery salad. NTY. ♥♥
  • Warm figs filled with goat’s cheese and bacton. HK-22. ♥
  • Tofu and pea vichyssoise with mizuna pesto. JPS-29. ♥♥♥
  • Spicy tuna and apple tartar with radishes and red onion. 1S2S-16. ♥♥♥♥
  • Crunchy Salad with Lime Juice. WFC-164.
  • Gratin of tiger prawns. GOAP-85.
  • Grilled scallops with toasted hazelnut and coriander butter. SLG-115.
  • Minted Pea and Spinach Soup. LMWVC-46.
  • Onion and Taleggio pastry tart. A-279.
  • Parsnip soup with curry spices. GCB-104. ♥♥♥
  • Potato and Parsley Soup with Truffle Oil. WH2-13.
  • Roquefort, walnut and chicory salad. FFC-24.
  • Warm Salad of Scallops and Carrot with Sauternes Sauce. WH-32.
  • Smoked Salmon with Creamed Rocket, Cucumber and Chili. BV-136.
  • Roasted Ceps and Jerusalem Artichokes. BV-172.
  • Poached asparagus with mayonnaise. FFC-28.
  • Poached artichokes with mustard vinaigrette. FFC-30.
  • Chicken liver parfait. FFC-34. ♥♥♥
  • French onion soup. FFC-40.
  • Watercress soup. FFC-42.
  • Maryland Crab Cakes. SLG-211. ♥♥♥

Dessert

  • Roasted bananas with lychees and passionfruit. BV-280. ♥♥
  • Baked Pears with Almonds and Honey. BV-290.
  • Caramelized Rice Pudding with a Compote of Blueberries. WH2-148. ♥♥♥
  • Cherry and almond tart. WH2-157.
  • Cherry Madeira Cake. HNACC-269.
  • Chocolate Tart with Whisky Cream. WH-148. ♥♥♥
  • Fig, honey and mascarpone tart. RC-268.
  • Glazed Baked Lemon Tart [1 day in advance]. WH-144.
  • Thin, crisp fruit tart (on pastry). A-401.
  • Grilled Figs with Raspberries and Port. BV-272.
  • Orange thyme figs with muscat sabayon. HK-232. ♥♥♥
  • Roasted Peaches with Peach and Lavender Coulis. BV-276. ♥♥♥
  • Cherry clafoutis. FFC-98.
  • Chocolate mousse. FFC-100.
  • Creme caramel. FFC-102.
  • Pain perdu with warm raspberries and strawberries. FFC-108. ♥♥♥
  • Lemon tart. FFC-110.
  • Peaches poached in white wine and citrus fruits. FFC-114. ♥♥♥
  • Sweet Vermicelli. CIC-239. ♥♥♥
  • Tarte Tatin. FFC-116.

Cheeses

  • Tomme Affine (goat).
  • Le Lingot du Quercy (goat).

Indian Starters

  • Gazed beets with black mustard seeds. JS-295. ♥
  • Courgette and green pepper sabzi. MJUCB-158.
  • Stir-fried south-Indian green beans. MJUCB-157.
  • Potato and pea curry. MJUCB-172.
  • Onion bhajis. CIC-26.
  • Potato and pea samosas.
  • Haggis samosas.
  • Purees.
  • Broccoli Smothered in Garlic Oil. JS-296.
  • Spicy Okra. SS. ♥♥
  • Stir-fried Okra. JS-309.
  • Tandoori Scallops. BB-43.

Indian Main

  • Aloo Gajjar. CIC-166.
  • Aloo Gobi. CIC-187.
  • Aloo Matar. CIC-178.
  • Seared black cod with coconut and lemon sauce. CCC-85. ♥♥
  • Cardamom and black pepper chicken. MJUCB-105.
  • Kadhai chicken. MJUCB-98.
  • Chicken Curry (my mother’s recipe). ♥♥
  • Chicken Tikka Masala. CBIC-78. ♥♥♥
  • Rack of lamb with mint and onion sauce. CCC-105. ♥♥
  • Salmon with dill and mustard. CCC-88. ♥♥
  • Char-grilled sea bream with pomegranate extract. ♥♥♥
  • Sweet potato cakes with ginger, fennel and chilli. CCC-68.
  • Peanut sesame crusted lamb chops with tomatoes and fresh peas. 1S2S-165. ♥♥♥
  • Cashew and Green Pea Curry. BB-119.
  • Coriander Chicken. MJUCB-79. ♥♥
  • Ginger and lemon chicken. HIC-80.
  • Kheema Mattar. CIC-116.
  • Kheema-Sali Mattar. CIC-118.
  • Lamb and Tomato Koftas. CBIC-38.
  • Lamb with Spinach. MJUCB-47. ♥♥
  • Palak Paneer. P-191.
  • Prawns in Masala Cooked on a Flat Griddle. BB-115.
  • Rogan Josh. BB-102.
  • Spicy Spinach and Potato Bake. HIC-112.
  • Tempered Lentils. BB-126.
  • Chicken in Onion Tomato Gravy. SJ-208.
  • Saag. 319.
  • Lentils with Garlic Butter (Masar Dahl). JS-332.
  • Prawn Masala. BB-94.
  • Raan: Roast Leg of Lamb with Tandoori Masala. BB-106.
  • Whole chicken baked in aluminum foil (tandoori chicken). MJIC-103.

To Try

  • Crisp Spiced Grilled Chicken. 30MC-151.
  • Grilled chicken with thyme leaves, salt and garlic butter. RC-84.
  • Italian-style slow-cooked aromatic lamb. RC-128.
  • Mushroom Tart. 30MC-55.
  • North African Couscous with Roast Vegetables. WH2-116.
  • Porcini, Caramelized Onion and Sage Risotto. WSR-21.
  • Risotto Cakes with Green Beans, Wax Beans and Chanterelles. THC-380.
  • Seared Monkfish with Curried Lentils. WH2-56.
  • Seared Scallops with Beet Vinaigrette. THC-228.
  • Shiitake Mushrooms, and Pea Risotto Pancakes. WSR-100.
  • Slow-cooked courgettes with lemon and basil (side). RC-210.
  • Slow pan-fried fennel (side for fish). RC-195.
  • Fries with oil infused with truffle oil.

Moderately Healthy

  • Baked Troon Cod (or Salmon) with a Pesto Crust. GOAP-69.
  • Cod with mushrooms and green chilies. HIC-50.
  • Chicken fricasée with vinegar and herbs. FFC-54.
  • Ginger and lemon chicken. HIC-80.
  • Grilled marinated chicken breast with zucchini ribbons [1 day in advance]. FFC-56.
  • Honey Chicken on Apricot Wild Rice. MWS-88.
  • Lemon-pepper trout over quinola. MWS-204.
  • Quick Lamb Curry. 30MC-178.
  • Tempered Lentils. BB-126.
  • Thai Crab Cakes. 30MC-136.

Smoothie Drinks

  • Sweet apple and orange. NST-1.
  • Banana, honey and vanilla.NST-8.
  • Carrot and mango. NST-18.
  • Melon, pineapple and mint. NST-43.
  • Peach and strawberry. NST-58.
  • Pear, melon and cucumber. NST-65.
  • Raspberry and orange smoothie. NST-73.
  • Strawberry and orange. NST-82.

 

Ratings

♥♥♥ Excellent.
♥♥♥♥ Exceptional.