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“ A LA CARTE ”


FIRST COURSES Sea Garden

Hand-Dived Scottish Scallop Marinated in Somerset Cider Reduction / Apples / Mangetout Aubergine Water with Anchovy: Bluefin Tuna / Whelks; Grilled Piquillo / Mascarpone / Nori Home-Made Tagliolini with Clams Plankton Basket with Razor Clams / Espardenya / Chiperones / Mild Onion Soubise (tuna is certified sustainable)

£47

Raw / Cooked

Cauliflower Velouté with Black Garlic / Bone Marrow / Beef Fillet / Oscietra Caviar Raw Artichokes with Mint and Pecorino Sardo / Smoked Line-Caught Seabass Dressed Channel Crab / Raw Foie Gras Shavings / Rocket Jus Emulsified with Olive Oil Woodsman Bouillon / Swiss Chard / Carabinero / Fregola £49

Spring

English Crayfish / Mousseline of Dorset Arctic Char; Nantua Sauce Leeks and Morels Scented with Turmeric Root / Rhubarb Pâté en Croûte: Veal Sweetbread and Foie Gras – Asparagus Tips / Parmesan / Strawberries White Asparagus Ice Cream / Corinth Condiment / Asparagus Salad with Pine Nuts White Asparagus / Pancetta / Montgomery Cheddar £50

Live Langoustines

Chaud-Froid with Muscat; Melba Toast / Button Mushrooms / Enoki / Chervil Dim-Sum Perfumed with Green Curry / Mango and Avocado / Traditional Bisque Pan-Fried with Terre de Sienne / Vin-Jaune-Braised Carrot / Langoustine Powder Tartare with Patrón Tequila / Espelette Pepper / Ruby Grapefruit Ice Cube £55 Please be advised our dishes may contain allergens, for advice please speak to your waiter. A minimum of two courses to be taken per person


FISH COURSES Sole

Dayboat Dover Sole Cooked Meunière-Style / Watercress / Nettle Pink Beurre Nantais Wild Asparagus from Lazio Brown Shrimp Jelly / Smoked Haddock and Salmon / Jerusalem Artichokes £54

Portuguese Coast

Selection of Pan-Fried Portuguese Line-Caught Fish / Saffron, Fennel and Clove Broth Coco Beans and Seasonal Vegetables Galette of Salted Cod with Beira Baixa / Wild Garlic / Celeriac Grilled Octopus and Sardines “Axio”-Style £54

Turbot

Slice of Wild Cornish Turbot Roasted on the Bone with Lemon Thyme Cockle Marinière / Endives / Baby Leeks Purple Venere rice / Turbot Skirt / Kokotxas Spring Cabbage £55


MEAT COURSES Pork

Rack of Iberian Pork marinated with Sage, Roasted in a Cocotte Dish with Pancetta Aubergines… Fine Bean Salad / Fromage de Tête / Spring Leaves / Sesame Seeds “Bilou” Potatoes / Sorrel Sarasson / Granny Smith Sorbet £50

Pigeon

A Traditional Terrine with Spring Chutney Roasted French Pigeon: The Fillet sliced and coated in Sauce Salmis with Cherries / Beetroots Liver Pâté with Sumac – Crunchy Buckwheat Crêpe / Pickles £54

Lamb

Saddle of Rhug Estate Lamb perfumed with Savory Socca / Wild Garlic / Chorizo / Garden Peas The Rack “A La Milanaise” / Ricotta with Dry Apricots and Pine Nuts Courgette Flower / Radish / Loquat / Lemon Gel with Chervil £55


CHEESE TABLE Selection of Cheese from La Fromagerie, Marylebone, London & Fromagerie Androuet, Paris, France Accompanied by Green Apple / Toasted Hazelnuts / Seasonal Chutney / Smoked Buffalo Ricotta Ice Cream / Apple Sorbet £25


DESSERTS Mille-Feuille

Sample

Crunchy Puff Pastry / Tahiti Vanilla Mousseline / Redcurrant Cubes Red Berries coated in a Red-Bell-Pepper Syrup perfumed with Saffron Strawberry Jus / Raspberry Sorbet £20

Amarelli

Liquorice “Cristal de Vent” / Amarelli Panna Cotta / Coffee Syrup / Lemon Zest Pink and Thai Grapefruit Marmalade / Candied Liquorice / Muscovado Tuile Pistachio Parfait / Dulcey Chocolate And…you take a tin of Amarelli Bonbons with you for your journey. £20

Pierre Gagnaire’s Grand Dessert

Arlette Praliné / Caramelised Hazelnuts and Almonds «From Hell» Wild Strawberry / Saffron Ice Cream / Red Bell Pepper / Black Olives Dried Fruit Marmalade with Blackcurrant / “Sankara” Sablé / Cumin Caramel Liquorice Cristal de Vent / Chestnut Cream Perfumed with Aged Rum / Confit Orange Gold Rush Galette / Calvados Jelly / Angelica Cream / Muscovado Tuile Dulcey Chocolate Mousse / Sour Cherry and Amarena Cherry / Ganache Cuba Selection of Six Miniature Desserts in Two Services £21

A discretionary service charge of 12.5% will be added to your bill. Rob Peter to pay Paul? Not at sketch, every penny of the service charge and tips are shared amongst our staff on top of the fair pay they get from us. That is why Rob, Peter and Paul and many others have been with us such a long lovely time.All prices are inclusive of VAT at 20%


DESSERTS Somerset Burrow Hill

Sample

Bramley Terrine with Ice Cider / Cox’s Apple-Juice Reduction Perfumed with Penja Pepper Farmhouse-Cider-Glazed Cheesecake Mousse Perry Jelly / Pear and Yoghurt Sorbet A GoldRush Apple Quarter Flamed with Somerset 20 Cider Brandy Served with a Glass of Somerset Pomona £20

Chocolate Soufflé

Cuba Soufflé with Malt Whisky / Guanaja Ice Cream / Manjari Ganache Equateur “Macaronade” / Cacao Jelly / Baileys & Kahlúa £20

Pierre Gagnaire’s Grand Dessert

Arlette Praliné / Caramelised Hazelnuts and Almonds «From Hell» Wild Strawberry / Saffron Ice Cream / Red Bell Pepper / Black Olives Dried Fruit Marmalade with Blackcurrant / “Sankara” Sablé / Cumin Caramel Liquorice Cristal de Vent / Chestnut Cream Perfumed with Aged Rum / Confit Orange Gold Rush Galette / Calvados Jelly / Angelica Cream / Muscovado Tuile Dulcey Chocolate Mousse / Sour Cherry and Amarena Cherry / Ganache Cuba Selection of Six Miniature Desserts in Two Services £21

A discretionary service charge of 12.5% will be added to your bill. Rob Peter to pay Paul? Not at sketch, every penny of the service charge and tips are shared amongst our staff on top of the fair pay they get from us. That is why Rob, Peter and Paul and many others have been with us such a long lovely time.All prices are inclusive of VAT at 20%

sketch - The Lecture Room & Library - A La Carte Menu  

sketch - The Lecture Room & Library - A La Carte Menu -*all menus are samples and subject to change. Please contact us at info@sketch.london...

sketch - The Lecture Room & Library - A La Carte Menu  

sketch - The Lecture Room & Library - A La Carte Menu -*all menus are samples and subject to change. Please contact us at info@sketch.london...