Valentine's Menu

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Valentine’s Menu Three courses – £34.50 per person Starters Mr White’s Scotch egg, Colonel Mustard’s sauce Pierre Koffmann’s Mackerel Escabeche, thyme, saffron, grape vinegar, fresh coriander Crème du Barry soup with young leeks, truffle oil, soft herbs (v) Land & Sea Platter for two - Mr White’s Scotch egg, Colonel Mustard’s sauce - Pierre Koffmann’s Mackerel Escabeche – cup of Crème du Barry soup Mains Smoked haddock with buttered new potatoes, poached hen’s egg, grain mustard sauce, fresh chervil Lancashire hotpot, Boxtree braised red cabbage Roast root vegetable and bean cassoulet with a herb crust (ve) 28-day aged Chateaubriand for two served with, triple cooked chips, pommes frites, green salad with truffle dressing, roasted vine tomatoes, watercress, Bearnaise and peppercorn sauce (+ £7.50 pp) Desserts Lemon syllabub (v) Rhubarb crumble, almonds, vanilla ice cream (v) Yew tree Bakewell tart, vanilla custard (v) Selection of cheeses, vintage stilton, ripe brie, mature cheddar, grapes, preserve, artisan crackers (v) - as the great Perry Smith once said “you only need three cheeses” Trio of desserts – syllabub, crumble, Bakewell (v) (+ £2.50 pp) THREE COURSE –£00.00 Guests with food allergies and intolerances, please make a member of the team aware before placing an order for food or drink. Please note all of our dishes are prepared in a kitchen where cross contamination may occur, and we cannot guarantee an allergen free environment. Our menu descriptions do not list all ingredients. All weights are uncooked. A discretionary service charge of 12.5% will be added. All prices include VAT at the current rate. (v) does not contain meat, (ve) does not contain any animal products. LONDON.

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Blank Page Blank Page Copyright, 1913, by McBride, N ast & Co. Published, October, 1913 CONTENTS PAGE Grace before Me a t ..............................................9 The Staff of Li f e ..................................................26 Saving Y our Ba c o n ............................................39 H ams and Ot h e r H a m s ..................................... 59 F or Thirsty So u l s ............................................72 P aste, P ies, P uddings...........................................90 Creole Co o k e r y ................................................118 Cakes, Great and Sm a l l .............................136 Meat, P o ultry, Game, E g g s.............................158 Soups, Salads, Re l is h e s ................................... 185 Vegetables, F ruit Desserts, Sandwiches 202 P ickles, P reserves, Coffee, Tea, Choco late .............................................................220 W hen the Orchards “ H it ” .... 239 Upon Oc c a s io n s ................................................257 Soap and Ca n d l e s ......................................... 292 Blank Page Blank Page Grace before Meat “Let me cook the dinners of a nation, and I shall not care who makes its laws.” Women, if they did but know it, might well thus paraphrase a famous saying. Proper dinners mean so much—good blood, good health, good judgment, good conduct. The fact makes tragic a truth too little regarded; namely, that while bad cooking can ruin the very best of raw foodstuffs, all the arts of all the cooks in the world can do no more than palliate things stale, flat and unprofitable. To buy such things is waste, instead of econ omy. Food must satisfy the palate else it will never truly satisfy the stomach. 9 10 An unsatisfied stomach, or one overworked by having to wrestle with food which has bulk out of all proportion to flavor, too often makes its vengeful protest in dyspep sia.
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