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Loch Ryan Natives No OYSTERS – – FISH & SHELLFISH – West Mersea Jersey Loch Ryan Cornish plaice grilled, fried or meunière 23.50 Native No1 Rock Native No2 ½ doz 24.00 ½ doz 16.50 ½ doz 30.00 Scottish lobster grilled, Newburg, Thermidor or cold 60.00 Dover sole grilled or meunière 48.00 Beau Brummel Rockefeller Kilpatrick ½ doz 19.50 ½ doz 19.50 ½ doz 19.50 Lemon sole Cubat mushroom duxelle, hollandaise sauce and truffle 28.00 CAVIAR – Halibut grilled or poached 34.00 With buckwheat blinis and sour cream Fisherman’s stew scallop, prawns and gurnard 26.00 Aquitaine Royal Belgian Beluga Goujons, tartar sauce 27.00/48.00 Oscietra Turbot on the bone grilled or poached 55.00 30g 40.00 30g 52.00 30g 160.00 50g 67.50 50g 86.00 50g 268.00 – MEAT AND GRILLS – 125g 165.00 125g 210.00 Surrey Farm fillet of beef 36.00 – CRUSTACEA AND MOLLUSCS – Lamb cutlets, mint jelly 32.00 Lamb kidneys 18.00 Mixed grill 28.00 Whelks 7.50 Potted shrimps cold or warm 14.00 Beef fillet, lamb cutlet, lamb kidney, black pudding, bacon and sausage Native lobster cocktail 35.00 Prawn cocktail 16.00 – GAME – Dressed crab 19.00/28.50 Venison ‘au poivre’ 36.00 Devonshire crab and avocado pear 16.00 Roast teal, celeriac, kale and orange 19.50 – SOUPS – Pheasant breast, Savoy cabbage, bacon and Winter truffle 26.00 Chestnut and apple soup Cream cheese Jammy Dodger 8.50 Beef consommé hot or cold 14.00 Lobster bisque 14.00 – OMELETTES – Smoked salmon 17.50 Caviar 45.00 Lobster and crab 31.00 – SMOKED FISH – – VEGETARIAN – Lincolnshire Eel 18.00 Gigha halibut 18.50/37.00 Wild mushroom, salsify and hazelnut crumble 16.50 Hansen & Lydersen salmon 17.50/35.00 Swiss chard and Westcombe ricotta risotto 16.50 Kings wild Scottish salmon 36.00/58.00 – VEGETABLES AND SALADS – – APPETIZERS – French beans 5.00 Leaf spinach 5.50 Brussel tops, chestnuts and bacon 4.75 Braised red cabbage 5.00 Twice baked Cropwell Bishop stilton soufflé 16.00 Pea purée 4.50 Cauliflower cheese 6.00 Celeriac purée 5.00 Autumn salad, Westcombe ricotta and truffle 14.00 Potatoes: fried, boiled or creamed 4.50 Gratin Dauphinois 6.00 Seafood salad 46.00 Cured Chalk Stream trout, avocado and trout roe 16.00 Rocket and parmesan 6.00 Endive, walnut and stilton 8.50 Wiltons marinated salmon, dill and mustard sauce 19.00 Green leaf salad 4.75 Pickled cucumber 4.75 Steak tartare 14.00/30.00 Pigs head and hand terrine, pickled cabbage and Cumberland sauce 12.00 - CARVING TROLLEY- Monday Lunch: Roast leg of Romney Marsh lamb – WINTER MENU– Dinner: Roast Bronze turkey, stuffing, bread and cranberry sauce *** Chestnut and apple soup Apple and cream cheese Jammy Dodger Tuesday Cured Chalk Stream trout, avocado and trout roe Lunch: Rack of free range Blythburgh pork, crackling and apple sauce Pigs head and hand terrine, pickled cabbage and Cumberland sauce Dinner: Roast goose, confit leg and apricot stuffing *** *** Wednesday Carving trolley of the day (lunch only) Lunch: Sirloin of Rose County beef, Yorkshire pudding and roast potatoes Pan fried cod, Savoy cabbage, salsify, girolle and red wine jus Dinner: Roast Bronze turkey, stuffing, bread and cranberry sauce Swiss chard and Westcombe ricotta spelt risotto *** *** Thursday Christmas pudding, brandy butter and custard Lunch: Honey glazed gammon with caramelised peach Pistachio set cream and cranberries Dinner: Roast goose, confit leg and apricot stuffing Selection of British farmhouse cheese *** Friday Lunch: Loch Duart Salmon Coulibiac 2 courses 30.00 Dinner: Roast Bronze turkey, stuffing, bread and cranberry sauce 3 courses 38.00 *** Set menu available Monday to Friday 12:00 to 14:30 – 17:30 to 21.30 Saturday Saturday 17:30 to 21:30 Dinner: Fillet of beef Wellington Opening hours: Monday to Friday 12:00 to 14:30 and 17:30 to 22:30, Saturday 17:30 to 22:30 Private dining available A discretionary service charge of 12.5% will be added to your bill - Prices are in Pounds Sterling and include 20% VAT Sample menu only Wiltons Restaurant, 55 Jermyn Street, London SW1Y 6LX - Telephone 020 7629 9955 www.wiltons.co.uk – DESSERTS – Passion fruit soufflé, mango compote and white chocolate ice cream 12.00 Tokaji Aszú 5 Puttonyos 2006, Tokaj 18.00 Apple crumble, vanilla custard 10.00 Coteaux du Layon 1er Cru “Chaume” Domaine des Forges, Loire 2013 12.50 Rhubarb and Manzanilla sherry trifle 10.00 Château Bastor-Lamontagne, Sauternes 2010 17.00 Praline parfait, caramelized hazelnut and coffee 10.00 Klein Constantia “Vin de Constance” 2012 24.00 Amedei chocolate fondant, salted caramel popcorn, peanuts and ginger ice cream 12.00 Maury red, Domaine Pouderoux, Roussillon 2014 14.00 Exotic fruit salad 10.00 Jurancon ‘Uroulat’, Charles Hours, South-West 2012 10.00 Christmas pudding, brandy butter and custard 12.00 Muscat de Beaumes de Venise, Domaine des Bernardins “Hommage” N.V. 17.00 – ICE CREAMS AND SORBETS – Ice creams 8.50 Vanilla, ginger, salted caramel or chocolate Sorbets 8.50 Lime, raspberry, Granny Smith apple, mango or passion fruit – CHEESE AND SAVOURIES – Selection of British farmhouse cheese 14.00 Soft herring roes on toast 13.50 Welsh rarebit 11.00 Scotch woodcock 12.75 Angels on horseback 10.00 Anchovies on toast 11.00 Field mushrooms on toast 11.00 – TEAS AND COFFEE – Filter coffee 3.50 Espresso 3.75 Double espresso 4.25 Cappuccino 4.25 Fresh mint 4.50 Fresh ginger 4.50 Postcard Teas 4.50 English Breakfast, Earl Grey, Darjeeling, Lapsang Souchong, Garam Assam Chai Green Tea, Camomile, Peppermint, Lemon Verbena, Jasmine Selection of petit fours 10.00 Opening hours: Monday to Friday 12:00 to 14:30 and 17:30 to 22:30, Saturday 17:30 to 22:30 Private dining available A discretionary service charge of 12.5% will be added to your bill - Prices are in Pounds Sterling and include 20% VAT Sample menu only Wiltons Restaurant, 55 Jermyn Street, London SW1Y 6LX - Telephone 020 7629 9955 www.wiltons.co.uk .
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