Novelli EC1 - Launch Menu - October 1997

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LAUNCH MENU  NOVELLI EC1

STARTERS
(all at 4.50)
Home-smoked salmon salad with poached quail's egg

Wild mushroom gateau with crepes, porcini oil and parmesan 
crackling

Home-smoked stuffed goose neck, gizzard, mixed leaves and 
pistachio oil

Tarte fine of sardines and red pepper pistou, herb salad

Terrine of duck confit with root vegetables, apple and 
elderflower chutney

Welsh rarebit

Penne with flaked salmon, blue cheese, wild rocket salad

Osmose symphony Nicoise salad

Warm frisee leaves with black pudding, seared lambs' tongues and 
poached egg

Slow-braised octopus with marinated fennel and tarragon

Pan-fried celeriac, potato and goat's cheese terrine, mixed 
salad, chopped olives and truffle oil

Risotto of smoked haddock, pea and horseradish mascarpone

Endive and walnut salad, Roquefort dressing

Vegetarian special of the day

Novelli's miniature starter selection

****************

MAIN DISHES
(all at 8.50)

Pan-fried sea bream, tapenade, soft polenta and red pepper juice

Brochette of lemongrass, chicken, and shitake mushrooms poached
in coconut milk with basmati rice

Roulade of cod and smoked haddock brandade, pancetta with chive oil

Minute steak, pommes frites, watercress salad, migonette bearnaise

Poached salmon, white bean veloute, truffle oil and baby spinach

Roast rump of lamb, turnip dauphinoise and baby beetroots

Pan-fried duck breast with spinach, fig compote, carrot, orange,
mustard seed sauce

Darne of hake poached with garlic leaves, parsley potatoes and 
hollandaise

Spiced honey-glazed lamb's knuckle with chickpea salsa

Home-fed Boulogne mussel papillote, coconut juice, ginger and 
lemon balm

Fricassee of oyster mushrooms and sage, sweetcorn pancake and 
creme fraiche

Poached neck of lamb, smoked bacon and tomato broth, wild garlic 
tortellini "Craig Thomas"

Oven-baked red mullet with pickled aubergine and coriander

4-hour braised oxtail with liquorice sauce and cauliflower mash

Stdffed braised pig's trotter: speciality of the day
(Pied de cochon d 'aujourd'hui suivant mon humeur)

**********

DESSERTS
(all at 4.00)

Caramelised rice pudding with fresh rhubarb compote
Quince tatin with walnut ice cream
Cold chocolate and prune tart, fromage blanc sorbet
Melody of spiced fruit soup with malt ice cream "Cecile Kowalczyk"
Light tiramisu flavoured with genievre
Papillote of fig and banana
Warm waffles with raspberries and coconut ice cream
Steamed chocolate pudding with white chocolate sauce
Cheese selection



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