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fireworksThe Berkeley Square Cafe 
Dinner Menu - May 2003

Spinach Soup with Goats Cheese Mousse and Crispy Bacon
Cornish Crab Risotto with Plum Tomato Sorbet, Olive Oil and Deep-fried Basil
Terrine of Confit Duck Leg and Foie Gras, Savoy Cabbage, Baby Onions with a Salad of Cherry Tomatoes, Salsify and Parsley Dressing, served with Toasted Brioche
Tortellini of Salmon with Asparagus, Baby Carrots, Flaked Truffle & Watercress Velouté 
Pink Tuna rolled in soft herbs with a Fennel Salad and Tapenade 
Roasted Scallop and Seared Foie Gras, Girolles  & Parsnip Purée
Caramelised Veal Sweetbread, Cumbria air-dried Ham and Artichoke Barigoule

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Grilled  Fillet of Sea Bass, crushed Ratte Potatoes, oven-dried Tomato, Asparagus with Pea and mint velouté

Steamed Fillet of Halibut with a Herb Crust, Spring Onion Risotto & Baby Leeks with a Mussel & Saffron Dressing 
 
Braised fillet of Cod with Lemon Thyme on a Casserole of Broad Beans and Fennel with Aioli emulsion

Roast Suprême of Trelough Duck, Caramelised in Soy and Honey, Pastilla of the Leg and Buckwheat Risotto, Hazelnuts with a Cinnamon and Fig Sauce 

Suprême of Guinea Fowl with Girolles, New Potatoes and Sauce Albufera 

Roasted Fillet of Angus Beef with Garlic Snails, Creamed Celeriac, Wild Mushrooms, and Truffle Fumet

Loin of Lamb with Herb-braised shoulder, Tian of Provençal Vegetables, cous cous and Tarragon Sauce 


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 Chocolate Mousse coated in Valrhona Chocolate with Lime Sorbet and candied Ginger 

Citrus Plate (Lemon Tart, Orange Sorbet and Citrus Fruit Salad) 

Apricot Tart Tatin with Almond Ice cream
 
Hot Chocolate Fondant with Pistachio Ice Cream 

2 courses £32.50,  3 courses £37.50  7 course surprise degustation Menu £42.50

Coffee and Petit Fours £2.95

Chef/Patron Steven Black

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