STARTERS Jerusalem artichoke and Truffle soup with a poached egg Stg 6.00 Grilled baby squid with black ink risotto, gremolato and lemon olive oil Stg 7.50 Tarte fine of tomato and parmesan, grilled crotin and basil dressing Stg 7.50 (20 minutes) Crepe parmentier, Royal Russian salmon, sevruga caviar and creme fraiche Stg 11.00 Panfried goose foie gras, wilted endive and potato rosti, sauternes sauce Stg 12.00 Oeuf en cocotte with wild mushrooms and spinach Stg 7.00 Six native Rossmore Irish oysters with shallot vinegar Stg 12.50 Terrine of pigeon, foie gras and black truffle with toasted brioche Stg 8.00 Sauteed veal sweetbreads, thyme and shallot puree with panfried ceps Stg 8.50 Acorn fed black pig charcuterie with Manchego and quince cheese Stg 9.00 Lobster salad, new potatoes with tarragon and tomato dressing Stg 11.50 Raviolo of smoked haddock brandade, spinach and sauce vierge Stg 7.50 MAIN COURSES Crescente, grilled vegetables and buffalo mozzarella Stg 10.00 Potato gnocchi, wild mushrooms and parmesan Stg 10.00 Panfried fillet of red Mullet, caponata and artichokes, sauce tapenade Stg 14.50 Roast scallops, braised baby fennel, fennel puree and lemon olive oil Stg 16.50 Roast fillet of sea bass, braised lettuce and red wine sauce Stg 16.50 Whole grilled Dover sole, lime, ginger and coriander butter Stg 18.00 Roast fillet of zander, saffron and leek broth and aioli Stg 12.75 Roast squab, buttered cabbage, potato galette and foie gras sauce Stg 16.00 Calves kidneys with a persillade crust and beetroot jus Stg 12.75 Panfried loin of venison, celeriac fondant, cranberry compote with port and juniper sauce Stg 15.00 Roast Chateaubriand, sauteed ceps and Madeira sauce [for 2] Stg 38.00 Roast rump of lamb, split pea and mint puree and balsamic vinegar sauce Stg 14.00 Panfried breast of corn fed guinea fowl with salsify, leeks and a garlic cream sauce Stg 13.00 French beans Stg 2.50 Buttered spinach Stg 2.50 Chips Stg 2.00 Mashed potato Stg 2.00 Green salad Stg 3.50 DESSERTS Pomegranate and blood orange taboule with granite Quince rosti, goats cheese mousse, sable biscuit Banana mousse, rum and raisin sauce Pear and chocolate cake, almond milk ice cream Rhubarb and lemon croustillant Walnut parfait, coffee and cardamom sauce OXO chocolate plate A selection of cheeses All desserts Stg 6.50 All prices inclusive of VAT A discretionary charge of 12.5% will be added to your bill
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