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Menus - Four Course

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MENU FORTY ONE


Seafood trio with a honeyed chilli mayonnaise
Thai cakes    Bisque    Crab timbale
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Saddle of hare with calvados jus, bordelaise potatoes, celeriac rosti and a pear poached in white port
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Cheese
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Crème brulee



MENU FORTY TWO


Lobster ravioli served in her bisque
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Confit and roasted breast of Duck with kumquat and cointreaux jus, dauphinous and haricot vert
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Cheese
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Tart au Citron



MENU FORTY THREE


Mabre of fois gras with a sauterne jelly and selected toasts
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Roasted supreme of Gineau Fowl with tarragon foam, pureed potatoes and panache of winter vegetables
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Cheese
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Tart Tatin



MENU FORTY FOUR


Smoked trout mousse with avocado cream and keta
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Lamb rack with a red berry jus, parsnip crisps, truffled savoy cabbage, braised shallots and fondant potatoes
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Cheese
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Strawberry millefeuille



MENU FORTY FIVE


Plate of sashimi with pickled ginger, wasabi and soy
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Vacherin fondue, local cured meats, steamed and sliced ratte potatoes and asparagus spears
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Cheese
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Chocolate soufflé



MENU FORTY SIX


Micky Finn Gaspachio
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Beef Wellington with roasted new potatoes, sweet potato mash and fresh seasonal vegetables
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Cheese
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Lemon & lime Cheesecake



MENU FORTY SEVEN


Creamed Jerusalem artichoke soup with
white truffle oil
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Pork tenderloin with apple mash and root vegetable panache
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Cheese
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Grand Marnier soufflé



MENU FORTY EIGHT


Warm roasted quail breast salad dressed with a Thai red curry sauce
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Pan fried Salmon with a lemon and dill hollandaise, roasted new potatoes and mange tout
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Cheese
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Assiette de chocolat



MENU FORTY NINE


Scallops with vanilla scented cauliflower puree
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Fillet of beef with wild mushroom jus dauphinous potatoes, carrot puree and a broccoli mousse
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Cheese
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Iced lemon soufflé



MENU FORTY TEN


Pan fried fois gras on buttered croissant with mango salsa
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Sea bass with salsa verde, roasted new potatoes & mange tout
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Cheese
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Home made white chocolate ice cream with warm red berry compote